Kohlwurst
Sign in to savethumb|230px|left|Lungenwurst in a butcher's offer in Schwerin thumb|260px|Lungenwurst from Schwerin Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights (lungs), pork and fat, which is mostly eaten cooked with kale (cabbage) dishes, such as Knieperkohl. (The word "Kohl" in German refers not only to kale, but to vegetables in the cabbage family; the sausage does not contain these vegetables but they are commonly served with it.)
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thumb|230px|left|Lungenwurst in a butcher's offer in Schwerin thumb|260px|Lungenwurst from Schwerin Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights (lungs), pork and fat, which is mostly eaten cooked with kale (cabbage) dishes, such as Knieperkohl. (The word "Kohl" in German refers not only to kale, but to vegetables in the cabbage family; the sausage does not contain these vegetables but they are commonly served with it.)
It is mainly used in Northeast and Northwest German and Silesian cuisine, as well as in southwestern parts of Denmark, where it is called "kålpølse" (kale sausage).