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Appearance Small, red sausage.
Difficulty 3/10 (0-Easiest)
Creator Unknown
Class Middle and Upper Classes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp caraway
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1 tsp marjoram (optional)
  • 1 tsp chopped garlic (optional)
  • 3 pounds of finely minced pork/beef/veal
  • 1 pig’s intestine

Klengwurst is a small, spicy sausage of Leutz-Vixe origin which has grown in popularity over the years. Representing the union of Cultures that the Leutz-Vixe themselves are, the sausage is made with several spices to give it a real kick which has seen it highly praised. The dish is largely enjoyed by the middle and upper classes of Aloria given this array of spices within the food, and it is also often cooked with a sprinkling of alcohol to really bring out an original taste.


Klengwurst was born from a literal marriage between two Cultures; the famed Ithanian culinary expert Madileine Marchand married the New Regalian chef Karl Baumgärtner as the Leutz-Vixe Culture was created. In 239 AC, the two worked collaboratively to enhance Karl’s existing sausage-making skills with the broad palette of foreign spices Madileine introduced him to. The result of this was Klengwurst, served at their wedding banquet. The dish soon caught on across Leutz-Vixe territory, and even into New Regalian areas, finally making the jump to the City of Regalia in 300 AC with the influx of Leutzmen and women to the Imperial Court and nobility in general. Today, the dish is enjoyed by the upper half of society as a symbol of union, and a spicy sausage for consumption on its own or usage in a variety of other dishes.


Klengwurt is made like most other sausages, with the mixture of spices and herbs being mixed into the meat by hand. Once the two parts have been thoroughly kneaded together, the seasoned meat then needs to be pressed into the intestine. Links should be established, and the sausage eaten as soon as possible with cooking of it ideally taking place over a medium heat grill.


  • Klengewurst are short and small, never being more than six inches long with a slight curve to them. Their coloration is primarily pale red, thanks to the intestine stretches over the meat within.
  • Klengwurst has a strong smell, with plenty of aromas from the variety of spices used in its creation.
  • This particular type of sausage tastes spicy, but further taste varies based on the meat and the spices used in the particular mixture. Additionally, the dish can have a slightly alcoholic hint as some enjoy sprinkling a favorite spirit over the dish as it cooks.


  • Madileine and Karl Baumgärtner-Marchand went on to have six children and five grandchildren, many of whom are well known today in the culinary world.
  • Spreading too much alcohol on Klengwurst is liable to make it burn in a matter of seconds, hence the sprinkling of the substance over the dish.

Writers HydraLana
Processors FireFan96, AlphaInsomnia
Last Editor HydraLana on 08/9/2020.

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