Stippgrütze

Stippgrütze is a Westphalian specialty made from barley groats cooked in sausage broth, and combined with fat, pork offal, and spices like pepper or thyme. The mix is then minced and shaped into a cylindrical form. The most common way to prepare the stippgrütze is to fry it, which results in a porridge-like mass. When served, the meat is usually accompanied by bread, roast potatoes, gherkins, or beet. Stippgrütze is traditionally made during the German pig slaughter season, which starts in October.