Mettwurst
A German cured pork sausage with regional variations.
Mettwurst is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst, while northern German varieties such as Holsteiner are harder and more akin to salami due to longer smoking. Braunschweiger Mettwurst is partially smoked but still soft and spreadable.
Quick Facts
- Country
- Germany
- Main ingredients
- Raw minced pork
- Minor ingredient
- Garlic
- Serving size
- 100 g
Facts from the source article.
Preparation and usage
Mettwurst is eaten in several ways: cooked, fried, or spread raw onto rye bread with onions. When the raw minced pork is neither cured nor smoked, it is simply called Mett. The casing is edible and usually left on. Using fresh, high-quality ingredients is critical; otherwise, dangerous germs and toxins may form. In January 1995, one child died and 23 others fell seriously ill after consuming garlic Mettwurst.
Outside of Germany
In South Australia, Mettwurst (sometimes spelled metwurst) is made in the northern German style and served as a cold cut, often in school lunches and at parties. In the United States, it is most associated with Cincinnati as a signature dish, and Mineola, Iowa hosts an annual heritage dinner with cold-smoked Mettwurst called Metvuss. In Santa Catarina, Brazil, it is known as Linguiça Blumenau, linked to past German immigration in the Vale do Itajaí region.
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