The Ahle Wurst (Ahle Wurscht or Ahle Worscht, also in some areas Rote Wurst - red sausage) is a hard pork sausage made in northern Hesse, Germany.[1] Its name is a dialectal form of alte Wurst – "old sausage". Ahle Wurst has protected geographical Status (g.g.A.) in Germany, the indication is only allowed to be used for sausages that are produced in the area of northern Hesse around its local capital Kassel.
Depending on the shape it is also called "Stracke" if elongated[2] or "Runde" if round.
Ahle Wurst is a sausage made of pork meat and bacon. Seasoned only with salt and pepper, there are regional differences and some butchers add nutmeg, cloves, pepper, sugar, garlic, cumin and rum or brandy.
In traditional manufacturing only heavy pigs are processed fresh (with the meat still warm) and quality cuts of meat produced. The slow maturation at relatively high humidity is the distinguishing mark of the sausage. The sausage can be smoked or made air-dried.[3]
See also
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References
edit- ^ Projektteam der 16. Witzenhäuser Konferenz 2008 (2009). Abenteuer Nahrung - weißt Du was Du isst?. Dokumentationsband 16. Witzenhäuser Konferenz 02. bis 06. Dezember 2008. kassel university press GmbH. p. 112. ISBN 978-3-89958-682-4. Retrieved 8 April 2012.
{{cite book}}: CS1 maint: numeric names: authors list (link) - ^ "Nordhessische Wurstspezialitäten. Was bedeutet "Ahle" oder "Stracke"? - RACK & RÜTHER GmbH". www.rackruether.de (in German). Retrieved 2022-07-01.
- ^ Heinrich Keim: Nordhessische Ahle Worscht. Eine Wurst mit Kultstatus. Wartberg Verlag, Gudensberg-Gleichen 2005, ISBN 3-8313-1595-7
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