Flurgönder from the Fuldaer Land

"An international speciality from Fulda to Windsor."

Most butchers in the Fulda region offer this speciality made from local cooked sausage during the pilgrimage season in May each year. Usually refined with caraway, nutmeg and cloves, the Flurgönder is simmered in a bladder. On pilgrimages in the Fulda region, it is usually enough to simmer the Flurgoender in salted water on a low flame before going to church - until you are back home from church. As a side dish, I recommend pickled sour cherries and wide ribbon noodles sautéed in thyme crumbs!

Preparation time for the Flurgönder: 2.5 to 3 hours in simmering salted water.

Preparation time for the side dishes: 15 min