A rye roll with black pudding: that’s Kölsche Kaviar met Musik. Whereas in Cologne it is called “Blootwosch”, in Düsseldorf it is “Flönz met Öllisch” and in Bergisch “Nekke Hennes” (naked Hans). For the Cologne man, caviar is the blood sausage – the caviar of the little man. The Röggelche itself is occupied.
The Kölsche Kaviar is ordered in the pub as well as the Halve Hahn together with a Kölsch or an Alt beer (in Düsseldorf). In other parts of Germany, it is quite simply a sandwich. But of course there is more poetry in the names Kaviar and Halve Hahn and not to forget: the cheerful nature of the Rhinelanders.
Ingredients & Shopping list
- 4 rye roll (Roeggelche)
- 500 g blood sausage
- 3 onions
- 2 tsp paprika
- Remove the skin from the black pudding and cut into slices. Peel and slice the onions.
- Divide the black pudding slices between four plates and arrange with onion rings, mustard and paprika powder.
- Add Röggelche.