This thesis should be considered as a continual work of the investigations concerning blood sausages of the "Giessen working group" (HADLOK, GREWEN, WIEDNER). The chronological development from the requirements of the first guidelines for meat and meat-products until the "special assessment criteria" of blood sausages in the German Food Code is shown. Under the aspect of their suitability for the assessment of blood-sausages, the conflicting discussed methods for registration of assessment-criterias - the preparative gravimetry and the chemical analysis - has been compared to each other. The opening of the common market was the reason that the "special assessment criteria" of blood sausages appeared just in time. Anyway, in order to registrate the criterias of analysis they did not get to an uniform method of assessment. In order to test the meaningfulness of these investigation methods in regard to the assessment criterias some sorts of blood-sausages had been produced according to the instructions of the guiding principles. In this process, with the modification of the recipes in regard of the fat content we tried to make a product, which is technological feasible and sensorical attractive. Moreover, it should fit in into modern nutritional-physiological requirements. Due to the standardization of the technology the production loss could be calculated. Afterwards the compound of these sausages and some bought products were investigated by chemical and, if possible, preparative-gravimetrical analysis. In addition, the sausages were investigated sensorical and microbiological. The results allow the demand for an uniform assessment of all blood-sausages based on the criteria of BEFFE, whereas blood-sausages with inclusions can be investigated preparative-gravimetrical in addition. Furthermore it is recommended to put a limit to the fat content. The appreciation of the high value of the proteins of several offals was meanwhile taken into account by the new definition of BEFFE in the guiding principles 1994 in the German Food Code.
