Stippgrütze

Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to Grützwurst or Knipp. It consists of barley groats cooked in sausage juices , which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat. A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme. The nutrition varies; one portion made from about 300 g of pork and 60 g of groats contains about 850 kJ. Its relatively high fat content means that Stippgrütze keeps well and is often preserved or frozen, so that it can be used over the winter. The season for Stippgrütze begins with the traditional Schlachtfest or country feast in October or November, when the pigs are slaughtered, and lasts until spring.

Source: Wikipedia