Stippgrütze
Stippgrütze, also called Wurstebrei, is a German dish from
A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme.[1] The nutrition varies; one portion made from about 300 g of pork and 60 g of groats contains about 850 kJ.[2]
Its relatively high fat content means that Stippgrütze keeps well and is often preserved or frozen, so that it can be used over the winter. The season for Stippgrütze begins with the traditional Schlachtfest or country feast in October or November, when the pigs are slaughtered, and lasts until spring.
In the shops Stippgrütze is usually sold in sausage form in clear artificial casings about 12 cm in diameter. To prepare it a large piece is fried in a pan without any additional fat, until a firm crust forms on the underside, occasionally it is stirred and fried again. A sort of porridge or puree (Brei) results, hence its other name of Wurstebrei (sausage puree).
Stippgrütze is served hot out of the pan and usually consumed at
The use of cooked offal together with coarsely-ground cereal exists in many cultures and used to be viewed as 'poor man's food'. Examples include the Scottish