Möpkenbrot
Mopkenbrot is a dark Westphalian blood sausage loaf enriched with rye, pork, onions, and warming spices. Sliced and pan-fried, it develops crisp edges and a savory interior that pairs well with apples, potatoes, rye bread, or sharp pickles.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Combine blood sausage, rye meal, minced pork, onion, marjoram, allspice, pepper, and salt.
Pack the mixture into a loaf shape and chill until firm.
Slice thickly and fry in butter or lard until browned on both sides.
Serve hot with apples, potatoes, or rye bread.
🍷 Perfect Pairings
Complete your meal with these
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