Brawn is another of the meat products made from pork, which was prepared as part of the home pig-slaughter. The current name “presswurst” began to be used only at the beginning of the 20th century, the earlier name was based on the German “presswurst” – pressed sausage. In the past, it was stuffed into pig stomachs. There are several types of brawn, the most famous being the division into light and dark. As the part of the domestic pig-slaughter, it was prepared mainly during the „Carnival“ season.


  • 1000 g pork head
  • 500 g pork shoulder
  • 300 g pork liver
  • 2 psc of pork leg
  • 1 psc of onion
  • Water for cooking meat (as needed)
  •  80 g of salt
  • 500 g pork skin
  • 200 g of garlic
  • 10 g marjoram
  • 2 g allspice and ground pepper 400 g of meat broth      


  1. Boil the carefully cleaned and rinsed head, shoulder, liver, legs and pork feet with onions in slightly salted water.
  2. The meat will not be completely tender, but the legs and skin will.
  3. Cut the meat into larger cubes, approx. 2 x 2 cm, remove the legs and, together with the cooked skins, grind finely in a meat grinder.
  4. Place in a large bowl, cover with broth, season with mashed garlic, marjoram, ground allspice and ground pepper, salt and mix.
  5. We fill in the packaging for the press and tie properly on both sides.
  6. Put it in the broth and cook on a low heat for about 2 hours.


Put the brawn in cold water and place it on a rolling-board, turn it over and let it harden completely in the cold. Like white pudding, it has a short shelf-life, so it should be consumed as soon as possible.

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