Kålpølse Cabbage Sausage, 3 lb

Kålpølse, commonly translated as “cabbage sausage,” is a traditional sausage originating from southwestern Denmark, where it serves as the local name for what is known in German as Kohlwurst or Lungenwurst (lung sausage). Despite its name suggesting cabbage content, the sausage itself does not include cabbage or kale; the term “kål” (cabbage) refers to the vegetables from the cabbage family that are traditionally served alongside it.

This sausage is a simple, fresh, strongly smoked variety (classified as Rohwurst in German sausage terminology). Its primary ingredients include pork (often using remnants of the carcass), fat, and an equal portion of raw, cleaned lights (lungs). Seasonings typically consist of onions, salt, pepper, marjoram, thyme, mustard seeds, and allspice, though recipes can vary slightly.

Preparation involves mincing the pork and fat, then mincing the lungs and combining everything with the seasonings. The mixture is loosely stuffed into natural intestine casings and smoked for one to two weeks to develop its robust flavor. When cooking, kålpølse is not fried or boiled but gently poached, often directly with cooked vegetables to infuse flavors.

It is most commonly enjoyed in Northeast and Northwest German, Silesian, and Danish cuisines, paired with hearty kale or cabbage dishes like Knieperkohl (a traditional German kale stew). Similar sausages include Bregenwurst and Pinkel, which share comparable ingredients and uses in regional cooking.