📝 About This Recipe
A rustic treasure from the northern and eastern regions of Germany, Grützwurst is a deeply savory soul food that marries tender pork with the nutty texture of pearl barley or groats. Known for its rich, earthy profile flavored with marjoram and allspice, it transforms when pan-fried into a crispy, melt-in-your-mouth delicacy. This authentic recipe captures the essence of a traditional 'Schlachtplatte' (slaughter platter), offering a comforting taste of German heritage that is both filling and profoundly flavorful.
🥗 Ingredients
The Meat and Broth
- 500 grams Pork Belly (skin-on for extra gelatin)
- 300 grams Pork Shoulder (cut into large chunks)
- 200 grams Pork Liver (cleaned and trimmed of veins)
- 2 liters Water (for simmering)
- 2 large Onion (peeled and halved)
- 3 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
The Grains and Seasoning
- 250 grams Pearl Barley or Buckwheat Groats (rinsed well)
- 2 tablespoons Fine Sea Salt (adjust to taste)
- 2 tablespoons Dried Marjoram (the signature German sausage herb)
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Black Pepper (freshly ground)
- 1/4 teaspoon Ground Cloves (optional, for depth)
For Finishing and Frying
- 2 tablespoons Lard or Clarified Butter (for frying the finished sausage)
- 2 meters Beef or Hog Casings (optional, if stuffing; otherwise serve as 'lose Wurst')
👨🍳 Instructions
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1
Place the pork belly, pork shoulder, halved onions, bay leaves, and peppercorns in a large pot. Cover with 2 liters of water and bring to a gentle boil.
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2
Reduce heat and simmer for about 90 minutes, or until the meat is very tender and falling off the bone/skin. Skim any foam that rises to the top during the first 15 minutes.
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3
While the meat simmers, cook the pearl barley or groats in a separate pot using salted water (or some of the pork broth) until tender but still having a slight 'bite' (al dente). Drain and set aside.
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4
Once the meat is cooked, remove it from the broth. Strain the broth through a fine-mesh sieve and reserve at least 500ml for later. Let the meat cool slightly.
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5
Briefly blanch the raw pork liver in the hot broth for only 2-3 minutes. It should remain slightly pink in the middle to ensure a creamy texture.
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6
Remove the skin and any bones from the pork belly. Finely mince the pork belly, shoulder, and blanched liver. For a traditional texture, use a meat grinder with a medium (4.5mm) plate.
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7
In a large mixing bowl, combine the ground meats with the cooked grains.
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8
Add the salt, marjoram, allspice, pepper, and cloves. Stir in approximately 200-300ml of the reserved warm broth until the mixture is moist and slightly sticky, but not runny.
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9
Taste the mixture (it is safe as the meat is cooked) and adjust seasoning. It should be quite highly seasoned as the flavors mellow when cooled.
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10
If using casings, stuff the mixture loosely into the prepared casings and tie into 15cm links. If not using casings, simply press the mixture into a loaf pan or bowl to set.
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11
If stuffed into casings, poach the sausages in 80°C (175°F) water for 30 minutes. Do not let the water boil or the casings will burst.
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12
To serve, heat lard in a skillet. Slice the sausage (or scoop the loose mixture) and fry over medium heat until the exterior is dark brown and very crispy.
💡 Chef's Tips
Always use dried marjoram rather than fresh, as it provides the specific floral, earthy aroma traditional to German Wurstwaren. Don't overcook the liver; keeping it tender ensures the sausage doesn't become dry or grainy. If you prefer a darker version (similar to 'Blutwurst'), you can stir in 100ml of fresh pig's blood during step 8. Let the sausage rest in the fridge overnight before frying; this allows the grains to fully absorb the savory broth and the spices to meld. If the mixture feels too dry when frying, add a splash of the reserved cooking broth to the pan.
🍽️ Serving Suggestions
Serve with a generous portion of 'Sauerkraut' and boiled salt potatoes for the ultimate German experience. A side of sweet-and-sour applesauce provides a perfect acidic contrast to the rich, fatty sausage. Pair with a cold, crisp Pilsner or a malty Schwarzbier (black beer) to complement the earthy groats. Top with fried onion rings for an extra layer of sweetness and crunch. Offer a dollop of sharp German mustard on the side to cut through the richness.