Every year, the city of Aachen presents the so-called "Puttesorden" (Puttes Order) to well-known Aachen personalities and the current Prince of the Aachen Carnival. This cooked sausage from Aachen has a long tradition. For 200 years, the city's master butchers have passed down the recipe. During industrialization, "Oecher Puttes" served as hearty food for workers in factories and mines.
In the old Aachen dialect, "Puttes" means blood sausage and "Oecher" means Aachener.
In Aachen, blood sausage is served as Himmel und Ääd (Heaven and Earth)
In the traditional production process, Aachen butchers precook the pork in hot water. Rinds, pig masks, and lean meat are mixed together in chopped form. Then, the meat is cooked in a broth with sautéed onions, bacon, marjoram, thyme, cloves, nutmeg, and pepper. The finished blood sausage mixture is filled into natural casings. If necessary, a smoking process follows.
In Aachen, Oecher Puttes is traditionally served as Himmel und Ääd with apples, potatoes, and onions. However, the blood sausage is also classically eaten with sauerkraut and mashed potatoes.
