Cologne dialect Blutwurst served with raw pickled onion (the Musik), rye bread and mustard. A Brauhaus snack staple and the canonical bar food alongside cold Kölsch.
Where to eat it: 3 restaurants across 1 city.
Flönz is the Kölsch dialect word for Blutwurst (blood sausage), and 'Musik' is the city's polite way of describing what the raw onion does in the stomach afterwards. The combination became a Brauhaus snack staple in the 19th century working-class quarters, and stayed on the menus through the 20th century even as the wider Cologne food scene gentrified. Today it is the standard mid-morning second-breakfast and the cheapest order on most Brauhaus snack lists.
Common allergens: Gluten
Tip from the editors. The Blutwurst must be eaten cold and uncooked in this preparation; that is the snack format. Hot Blutwurst goes into Himmel un Ääd instead.
Brauerei Päffgen in Cologne's Friesenviertel is the last independent house brewery in the city, founded by Hermann Päffgen in 1883; still hand-brewing.
Order: Päffgen Kölsch served at the bar with Tatar on dark bread; the only correct way to start an evening here
Tip: Reservations by phone only from noon. Beer exclusively from the barrel. The Brauhaus is open from 12:00 daily.
Brauhaus Sion at Unter Taschenmacher in Cologne's Altstadt has operated since 1318; renovated in 2012, one of Germany's most moody Brauhäuser.
Haus Töller on Weyerstrasse in Cologne occupies a 14th-century building and serves Sauerbraten, Halve Hahn and pork knuckle in a genuinely historic Altstadt.
Order: Rheinischer Sauerbraten with Rübenkraut and potato dumplings, the canonical Cologne home dish
Tip: Evenings only, Monday to Saturday; closed Sundays. Cash preferred. Arrive early or you risk not getting a table.
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