The most common variant of German "Blutwurst" is made from pork rind, pork blood and regionally different fillers such as barley. Though already cooked and "ready to eat" it is sometimes served warm, similar to the style in France. In the Rhineland, where it is also traditionally made from horse meat, fried "Blutwurst" is a constituent of various dishes. In particular in Cologne, the traditional "Himmel und Erde" (Heaven and Earth) combines apple sauce, mashed potatoes and "Blutwurst" served hot on one plate. In Berlin, hot "Blutwurst" mixed together with liverwurst and potatoes is called ""Tote Oma"" ("Dead Grandma").