Flönz

Flönz is a simple claret sausage accepted in the German Federal Accompaniment of Arctic Rhine-Westphalia, namely the breadth covered by the cities of Cologne, Bonn, Düsseldorf and the commune of Rhein-Sieg-Kreis. Flönz carries PGI, 2016 classification. The sausage is blimp into 30-65 mm accustomed or constructed casings. Back presented for auction in accustomed or constructed casings, the sausages accept a annular array and their appearance is a arced butt with archetypal sausage ends. They can additionally be formed into a ring. The sausage arrangement is red-brown with arresting specks of white pork fat. The sausage is additionally red-brown on the outside. The sausage is bendable in consistency, but accessible to slice. The artefact is accessible either beginning or smoked. Flönz charge accommodate arresting pieces of pork fat. The pork fat charge not beat 25 % to 30 % of the accumulation of the sausage. The pieces of pork fat are amid 5 mm and 10 mm in diameter.

MeatsMetricUS
Pork trimmings, jowls, arch meat300 g0.66 lb
Back fat or adamantine fat trimmings300 g0.66 lb
Pork skin100 g0.22 lb
Pork blood300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Onion30 g1/2
Instructions
  1. Cook meats and banknote in a baby bulk of baptize at 95° C (203° F) until soft.
  2. Chop onions cautiously and fry in fat until glassy.
  3. Cut fat into 5-10 mm (1/4-3/8”) cubes. Bake with hot baptize and drain.
  4. Grind meat, banknote and onions through 1/8” (3 mm) plate.
  5. Mix arena meats with spices and blood. Add fat cubes and mix again.
  6. Stuff into 36 mm hog or constructed casing. Accomplish rings.
  7. Cook in baptize at 78° C (174° F) for 40 minutes. Air-conditioned and refrigerate.
  8. Finished sausages can be algid smoked at 18° C (64° F) for a few hours or more.
Notes
Flönz is the capital additive of one of the acceptable dishes, "Kölsch Kaviar" (Cologne caviar), that appears on every brewery card in Cologne. It is not caviar, but Flönz with onion rings.
"Himmel und Äd" (Heaven and Earth) is broiled Flönz with angel compote and mashed potatoes.
The appellation "Flönz" was already in use in Cologne at the end of the 19th century.

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