Lung sausage

Lung sausage – hearty and smoky

A classic with cabbage dishes but also an insider tip when fried - For many lovers, this sausage is exemplary for the northern German and Silesian region. Its hearty taste makes it a perfect accompaniment to all cabbage dishes, which is why it is often called cabbage sausage. In northern Germany, it is also Pinkelwurst or Pinkel and in Lower Saxony its often designated as Bregenwurst.

Naming of the lung sausage

Namesake for this boiled sausage is the pig lung, which, along with pork (ham and belly), is one of the basic products of this specialty. Its hearty aroma is further enhanced by the classic beech smoke. Not just a product for enthusiasts, but for connoisseurs.

Overall, the lung sausage belongs to the Mettwurst, which have a very long tradition in Germany and were already known as “Mettworst” as a winter dish in the 16th century.

Further product information

• Ingredients: 65% pork, pork bacon, pork lung, beef lung, salt, MUSTARD grains, spices, pork intestine, beechwood smoke
• Allergens: contains mustard
• Net filling quantity: 500 g (5 pieces)
• Company address: Slaughterhouse GmbH Perleberg, Ackerstr. 4, 19348 Perleberg

What to eat alongside

Although the lung sausage is usually served with cabbage dishes and is therefore considered a product of the cold season. There are more and more fans who fry or grill Lung sausage. It has become a year-round specialty and is particularly popular in the so-called “Prignitz cuisine" as a classic. In this traditional cabbage region around Prignitz, the sausage is served with "Knieperkohl" (knee cabbage). Lung sausage is also a classic soup side dish and gives soups and stews an incomparably hearty character. In some modern recipes the lung sausage is combined with broad beans and turnips, with the latter being processed as a must. Through their full-bodied taste the lung sausage triggers well-being and creates many culinary bridges.

Nutritional values per 100 g sausage:

• Calorific value: 1069 kJ / 258 kcal
• Fat: 22 g
• ...of which saturated fatty acids: 10 g
• Carbohydrates: 1 g
• ...of which sugars: < 0.5 g
• Protein: 14 g
• Salt: 2.3 g