Möpkenbrot

Möpkenbrot, also spelled as Möppkenbrot,^[1] is a type of cooked German sausage prepared using pork, grain, apples and raisins.^[2][3] Its preparation is similar to that of blood sausage.^[4] The main ingredients are bacon, pig masks (consisting of pig's head meat, rinds and skin), pork rind, pork blood, and grated rye or wheat flour. The ingredients are formed into a dough, which is then boiled, after which it is typically sliced and pan-fried.^[4] It is similar in appearance to black pudding, but it is prepared using fruit, which imbues a fruity flavor, and it is also prepared using a greater amount of flour compared to black pudding.^[2]

In Westphalia, Möpkenbrot is a traditional dish^[1][5] that is traditionally eaten with turnip greens. The East Westphalian variant is also called Wöpkenbrot, and is sometimes served with Stippgrütze, a Westphalian sausage prepared with barley groats cooked in sausage broth, which is enriched with meat leftovers, including offal, such as heart, kidneys or liver and seasoned with spices and salt.