{"id":1206,"date":"2011-04-30T15:33:10","date_gmt":"2011-04-30T15:33:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1206"},"modified":"2011-04-30T15:33:10","modified_gmt":"2011-04-30T15:33:10","slug":"pummelwurst","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/pummelwurst\/","title":{"rendered":"P\u00fcmmelwurst"},"content":{"rendered":"

Zutaten:<\/strong>
\n15 kg Mett
\n500gr Salz
\n60gr Pfeffer
\n4cl Cognac
\nWurst-D\u00e4rme (vom Metzger)<\/p>\n

Zubereitung: <\/b>Das Mett mit den Gew\u00fcrzen mischen und einige Zeit stehen lassen. Dann die Masse m\u00f6glichst ohne Luft in die D\u00e4rme f\u00fcllen (evtl mit einer Nadel in die D\u00e4rme stechen) und einige Wochen zum trocknen an einem k\u00fchlen, luftigen Ort aufh\u00e4ngen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 15 kg Mett 500gr Salz 60gr Pfeffer 4cl Cognac Wurst-D\u00e4rme (vom Metzger) Zubereitung: Das Mett mit den Gew\u00fcrzen mischen und einige Zeit stehen lassen. Dann die Masse m\u00f6glichst ohne Luft in die D\u00e4rme f\u00fcllen (evtl mit einer Nadel in die D\u00e4rme stechen) und einige Wochen zum trocknen an einem k\u00fchlen, luftigen Ort aufh\u00e4ngen.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[209],"tags":[],"class_list":["post-1206","post","type-post","status-publish","format-standard","hentry","category-wurst","item-wrap"],"yoast_head":"\nP\u00fcmmelwurst<\/title>\n<meta name=\"description\" content=\"- P\u00fcmmelwurst\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/pummelwurst\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00fcmmelwurst\" \/>\n<meta property=\"og:description\" content=\"- P\u00fcmmelwurst\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/pummelwurst\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-30T15:33:10+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"P\u00fcmmelwurst\",\"datePublished\":\"2011-04-30T15:33:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/\"},\"wordCount\":63,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Wurst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/\",\"name\":\"P\u00fcmmelwurst\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-30T15:33:10+00:00\",\"description\":\"- P\u00fcmmelwurst\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/pummelwurst\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"P\u00fcmmelwurst\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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