Kochwurst
Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in "Streichwürste" or string sausages), gelatine (as in "Sulz" - cured meat in gelatine) or blood proteins coagulated by heating (as in "Blutwurst" or blood sausage). In contrast with cooked sausages ("Brühwurst"), "Kochwurst" does not remain solid on heating, but more or less liquefies. After being filled into intestines, jars or tins, the whole sausage is cooked through again in hot water or  steam. In addition to meat, "Kochwurst" often contains also offal like liver or tongue, blood and, in the case of "Grützwurst", cereal. Since the ingredients are easily perishable and "Kochwurst" does not usually last long, it was traditionally made on slaughtering days and is thus a usual ingredient of "Schlachtplatte". Also counted as "Kochwurst" are pies, known as "Pasteten", which are cooked in square shapes. One speciality are "Kochmettwürste" such as the Palatine "Saumagen", which are referred to as a type of "Kochwurst". In parts of northern Germany (e.g. in Schleswig-Holstein and Hamburg), the term "Kochwurst" is also used  to refer to smoked "Mettwurst" and "Kohlwurst", which is cooked in pots in order to be served as an accompaniment to "Grünkohl", or to act as a soup ingredient. Varieties. In Germany, the Kochwurst varieties are grouped as follows (with examples):