Oecher Puttes

Oecher Puttes is a German somewhat ambrosial claret sausage produced in Aachen. The artefact is accepted in bounded cooking, usually served fried, calm with apples, potatoes and onions. This bowl is accepted in Aachen accent as ‘Hömmel än Eäd’ (heaven and earth). Oecher Puttes is additionally accepted served with mashed potatoes and sauerkraut (‘Kompes’). Oecher Puttes’ can be begin on about all airheaded in the acceptable restaurants that are amid in or about the burghal of Aachen. Oecher Puttes carries PGI, 2016 classification.

Pork meat: arch meat, meat trimmings300 g0.66 lb
Pork fat: aback fat, abdomen fat, jowls300 g0.66 lb
Pork skins100 g0.22 lb
Blood300 g10 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Thyme, rubbed1.0 g1 tsp
Onion60 g1 small
  1. Cook all meats beneath the baking point of baptize until soft. Save meat stock.
  2. Chopped cautiously the onions and fry in fat until burnished and golden.
  3. Dice fat into 6 mm (1/4") cubes. Calefaction the diced fat is in the borsch in which the meat was adapted until it is hardly clear-cut and ‘springs away’ back taken in the hand. This ensures that the diced pig fat is not decrepit red by the blood, so that the white cubes of fat angle out adjoin the aphotic sausage admixture and accord the Oecher Puttes its appropriate array appearance.
  4. Chop meats and bark or bullwork through 6 mm (1/4”) plate.
  5. Warm up the claret to about 45° C (113° F). This reduces the brownish aftertaste of the claret and increases the adeptness of the sausage admixture to bind back the diced fat is added.
  6. Mix meats with onions, spices, blood, fat cubes and 30 ml (2 Tbsp) of meat stock.
  7. Stuff into 36 mm hog casings.
  8. Boil in baptize at 78° C (174° F) for 40 minutes.
  9. Cool and refrigerate.
  10. Cook afore serving.
The use of marjoram is mandatory.
Oecher Puttes carries PGI, 2016 classification.

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