Cologne Caviar (Kölscher Kaviar)


Kölner Kaviar
Slices of blood sausage, served cold on a platter with sliced onions, extra hot mustard and paprika, along with Rhineland rye rolls and butter.
Course Sandwiches
Cuisine Rhineland
Keyword Blood sausage, Flönz, Kölscher Kaviar
Region Rhineland
Servings 4



  • Remove skin from blood sausage and cut in to 3/4 inch slices (about width of 1 finger). Cut onions lengthwise into broad slices.
  • Arrange blood sausage slices on platter, top with onion slices, 1 tsp mustard and paprika
  • Serve with rye rolls (Röggelche) and butter. If you don't have rye rolls, use pretzel buns.

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