German cuisine has its roots deeply embedded in the history of Central Europe, and blood sausage, or blutwurst in German, is a traditional dish of Germany and of many cuisines all across the world.
Also known as Shwarzwurst, Rotwurst, Topfwurst, and Blunzen, blutwurst is the oldest known variety of sausage, and in ancient times, warriors prepared blutwurst on battlefields. In The Odyssey, Homer mentions a sausage made of pork’s blood and fat and filled in a pork belly. Throughout the Roman Empire, blutwurst was eaten during various festivals. It was because of this that during the early Middle Ages, blutwurst was forbidden because of the link to pagan festivals. However, due to the persistence of the people and their love of the sausage, the ban was eventually lifted.
Blutwurst is a dark, almost black, sausage made from fresh pig’s blood, diced pork and pork fat, salt, pepper, and assorted seasonings. At Bauhaus, we serve our crispy blood sausage with cabbage and mustard.
We are so excited to be partnered up with Mealshare for their exciting fundraiser, Tonight for Tomorrow! Mark Wednesday, May 10th down in your calendars because we will be supporting this great initiative - and all you have to do is eat! Learn more about the event by clicking on the image, and save your table by making a reservation with the button below!