Cooking Leberwurst

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1
Can anyone give me a tip on how to cook leberwurst without it leaking into the water? In the Fall, I usually buy this in Migros. It and the blutwurst make a very filling dish. Over half the time, I try to simmer it, the leberwurst develops leaks in the skin and some of the contents leak out. The blutwurst never does this. I purposely do not try to vent the skins with a fork for fear of making this worse.

2
Hi, keep the water hot so that it only just moves, I would say below simmering. Put Wurst in water very carefully and never prick them!

Enjoy

3
If you buy them in migros they are usually sealed in plastic, just cook them in the packaging and your sausage will be sound.

4
Leberwurst is OK, but Blutwurst is like eating half-congealed blood

5
...isn't that what Blutwurst actually is? http://en.wikipedia.org/wiki/Blutwurst

6
Yes, exactly.

Maybe I should amed my original statement "it is eating semi-congealed blood", and it's frigging disgusting.

7
Very rich in Iron and yummy!!!

8
Ah, well in that case I agree totally

9
I know I'm going to come across a bit thick here, but does the blutwurst taste anything like black pudding at all, with all the spices etc.? Paddy's description is putting me off sampling it !

10
Many thanks to all for the tips and opinions. As the old lady who kissed the cow said, "Everyone to their own taste".

Any ideas as to how long to cook both?

11
Actually I like to put the Leberwurst in the Sauerkraut and let it cook there.

12
They shouldn't need more than 15 mins. Do you buy them separately or in the double pack pair?

13

Nope, once you cut through the skin it's quite runny and spiced differently. I really like them with the Leberwurst (which reminds me of haggis) and sourkraut. I usually do apple slices spiced with mixed spice to go with it which rounds it off nicely.

14
From what I remember there is a similarity, but Blutwurst is much finer in texture and tasty. The best ones come from a butcher.

15
I think it's actually the same thing even if I never tasted British Black pudding.

It can have a different taste due to the stuff used inside.

16
Thanks old hand for the tip, will try that

17
mmmmmmmmm, think I'll pass !! Really don't like the sound of cutting into a runny blood sausage !! Thanks anyway

18
...and back to topic:

Don't cook it in hot water. Do like the French do it: Heat it up in the frying pan. Simple as that... For Blutwurst (boudin in French) do the same.

19
The "blutwurst" in Switzerland is really weird...they mix milk in it so it's kind of creamy it doesn't have the thickness or barley or any other stuff you find in "normal" blutworst. I have to drive over to Germany when I want normal blutworst. ...or does anyone know where I can buy it in Switzerland? ie: like the "black pudding" (or actually Estonian Verivorst )shown in the wiki link in a post above

20
ahh, Blutwurst and Leberwurst with Sauerkraut and potato salad...a true Swiss delicacy, I refer to it as the equivalent of "Swiss Sushi". Dijon mustard and a glass of Sauser completes this dish.

Preparation is very easy: boil a pot of salted water, SWITCH OFF the burner, drop the sausages into the hot water, unpricked, straight from the package. Leave for 5-8 minutes in the hot water with burner off, depending on how congealed you want the blood sausage.

Perfect, minimum effort.