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Kalbsleber Berliner Art is a traditional dish originating from Berlin. The dish is usually made with a combination of calves' liver, flour, apples, butter, onions, oil, salt, and pepper. The onions are sautéed in oil, while the apples are sautéed in butter in another pan.
The liver is rinsed, patted dry, sprinkled with flour, and browned in the pan where the onions have previously been sautéed. Once browned on both sides, it's seasoned with salt and pepper and topped with onions and apples. This specialty from Berlin is traditionally served with mashed potatoes on the side.
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Belonging to the category of cooked sausages, blutwurst is a famous German blood sausage with many regional varieties. It is predominantly made with pork and incorporates animal blood, fat, and meat, next to a wide variety of seasonings such as marjoram, allspice, and thyme.
Blutwurst comes in various sizes, and many regional versions include barley, oats, or bread, while some varieties may even consist of diced bacon or innards. Since this blood sausage is typically cooked, it has a firm consistency and is commonly enjoyed as an appetizer alongside other cold cuts.
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Zungenwurst is a traditional blood sausage that contains pieces of pickled tongues. It typically consists of a mixture of pork blood, fat, and pieces of pickled tongues, seasoned with ground pepper and (optionally) other strong spices. Usually, the blood sausage is entirely made of animal parts, containing no fillers or cereals.
Since the sausage is typically cured and dried, it requires no cooking prior to its consumption. A common sausage in Austria as well, it can be consumed both hot and chilled, fried, or sliced in sandwiches. Its name is derived from the German words Zungen, meaning tongues in English, and Wurst, which translates to sausage.
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Gefüllter gänsehals is a traditional dish consisting of stuffed goose neck. The dish is made with a combination of goose neck, goose liver, bacon, bread rolls soaked in milk, parsley, lemon zest, goose fat, onion, chicken stock, salt, and pepper.
The neck is rinsed and one end is sewn closed. The bacon is heated in a pan and fried with diced goose liver and bread roll pieces.. The mixture is sprinkled with parsley, grated zest, salt, and pepper, and it's then ground. The neck skin is filled with the mixture and sewn closed on the other end as well before it's sautéed in goose fat and minced onions.
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Nierenspiesschen is a traditional offal dish originating from Germany. The dish is usually made with a combination of veal or lamb kidneys, bacon, butter, onions, salt, and pepper. The kidneys are cleaned and cut into thick slices that are quickly sautéed in butter over high heat.
They're placed on skewers with blanched bacon and chunks of onions. The skewers are brushed with butter, sprinkled with salt and pepper, and then grilled on all sides until everything is fully cooked. Once done, it's recommended to serve the kidneys, onions, and bacon over buttered sliced of toasted bread.
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