Ahle Wurst

Ahle Wurst, also written Ahle Wurscht or Ahle Worscht and in some areas called Rote Wurst or red sausage, is a hard pork sausage made in northern Hesse, Germany. The name is a dialect form of alte Wurst, meaning old sausage. It is made from pork meat and bacon seasoned only with salt and pepper, though regional differences exist and some butchers add nutmeg, cloves, sugar, garlic, cumin and rum or brandy. In traditional production only heavy pigs are processed, fresh and with the meat still warm, using quality cuts. The slow maturation at relatively high humidity is the mark of the sausage, which can be smoked or air-dried. Elongated forms are called Stracke and round ones Runde. The name has protected geographical status in Germany and may only be used for sausages produced in the area of northern Hesse around Kassel.