Rippchenwurst

Rippchenwurst is a traditional sausage from German-speaking regions. The name derives from Rippchen, meaning “little ribs” in German, reflecting the inclusion of rib meat in the sausage filling. The product is typically made from pork, and sometimes includes pork shoulder or bacon, with chunks or ground rib meat distributed through the meat matrix.

Depending on the producer and region, the filling may be used fresh or cured, and the sausages can be sold fresh, smoked, or semi-dried. Seasonings vary but common components include salt, pepper, garlic, marjoram, and nutmeg; some versions include paprika or caraway. The meat is stuffed into casings and linked into traditional links; processing may involve smoking or air-drying to develop flavor and shelf life.

Rippchenwurst is eaten cold in sandwiches or as part of traditional German plates, but can also be heated and served with potatoes, sauerkraut, or mustard. It is more commonly found in southern and central German cuisines and in Austria; regional names and recipes differ.

Storage: Refrigerate; consume by date; smoked or dried versions have longer shelf life.