The german blood sausage zungenwurst is interesting in that it contains chunks of pickled tongue.

The zungenwurst is made from veal, pork, beef, and with that challenging ingredient, ox tongue. It is hung and air-cured and served quite dry. It is frequently cooked by the German people after being thinly sliced and shallow fried in butter or bacon fat.

research sources include Food TV, Citysearch New York, and The Cook's Thesaurus

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