Mettwurst
Sign in to saveMettwurst () 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. Braunschweiger Mettwurst is partially smoked but still soft and spreadable, while other northern German varieties such as Holsteiner are harder and more akin to salami, due to longer duration of smoking.
Key facts
- Food.name
- Mettwurst
- Food.name_lang
- de
- Food.name_italics
- true
- Food.image
- Mettwurst with sauerkraut and potatoes.jpg
- Food.caption
- Mettwurst with sauerkraut, fried potatoes and yellow mustard
- Food.type
- Sausage
- Food.country
- Germany
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- Raw minced pork
- Food.minor_ingredient
- Garlic
- Food.serving_size
- 100 g
via Wikipedia infobox
~2 min read
Encyclopedic overview
6 sectionsContents
- Etymology
- Preparation and usage
- Outside of Germany
- Similar products
- See also
- References
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. Braunschweiger Mettwurst is partially smoked but still soft and spreadable, while other northern German varieties such as Holsteiner are harder and more akin to salami, due to longer duration of smoking.
==Etymology== The Low German word mett, meaning 'minced pork without bacon', is derived from the Old Saxon word meti (meaning 'food'), and is related to the English word 'meat'.
Excerpted from Wikipedia’s “Mettwurst” article, available under the CC BY-SA 4.0 licence.