It is usually sold as sandwich meat. It’s made from ground pork and finely chopped beef and, much like salami, is cured and cold smoked or air-dried. The lean pork might be ground finely or coarsely; mixed in varying ratios with the beef and/or pork belly, bacon or even turkey; and the sausages smoked for varying lengths of time. Unsmoked, fresh Bierwurst will last for two days in the refrigerator. In January 1995, 23 children became very ill, one of whom died, which the coroner found was a result of eating garlic mettwurst.[2]. It is seasoned with pepper and coriander, and can be served with onion and lentil soup. Essentially, as far as I understand it, Yesterday was a coffee and cake (and cream) day: @, I see apple crumble in my future, and @alan.Rosent, Starting the week off with coffee, toast and a (co, View asausagehastwo’s profile on Facebook, View asausagehastwo’s profile on Instagram, View asausagehastwo’s profile on Pinterest, Regional Specialties: Ilbesheimer Kunschtdhäwweflääsch, Winter Warmers: Roast Goose [for National Geographic Traveller Food], What do the Germans eat on New Year’s Eve? Necessary cookies are absolutely essential for the website to function properly. 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'. There’s a chap called Michael Grabowsky who seems to know what he’s doing! Mettwürste are usually formed long and thin, though this varies between regions, and their casings generally made from either pork or cow intestines. I live in Ireland and I just got one in,it looks good and love me some sausage, so what s the best way to cook it?I only … The southern German variety is soft and similar to Teewurst. 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. South Australian mettwurst is not just made from pork meat; kangaroo mettwurst is a popular variant. Bierschinken / Bierwurst / Pressed Ham – bologna with ham inside 34. When minced raw pork is prepared without curing or smoking, it is called simply Mett. He has the ingredients lists in both languages. I am sure that most hobby sausage makers would have the ingredients and equipment. These cookies do not store any personal information. Jul 28, 2014 #8 reinhard Master of the Pit. There are also regional variations in their meat content and preparation. Reading this made me seriously hungry , I hadn’t realized you were from Germany! (And not a sausage in sight. Thueringer Summer Sausage / Mettwurst -- (Beef) 37. So, these sound wonderful. You also have the option to opt-out of these cookies. (Recipe: Raclette), German pumpkin soup | Kürbissuppe (recipe), Cheeses and greens: What to eat in Frankfurt, My favourite German dishes of 2018. In southern parts of the country, Mettwürste are often smoked for a much shorter period of time, resulting a sausage that’s so soft it’s spreadable*. Last edited: Jul 28, 2014. In the United States, mettwurst is most commonly associated with the city of Cincinnati, where it is regarded as a signature dish. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. For the Dutch sausage, see, Learn how and when to remove this template message, "FINDING OF INQUEST - The Death of Nikki Robinson", https://en.wikipedia.org/w/index.php?title=Mettwurst&oldid=988573613, Articles needing additional references from May 2017, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 14 November 2020, at 00:14. Hi Dave, thanks for your comment. These cookies will be stored in your browser only with your consent. Buchteln. 15 votes, 32 comments. 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. [1] The town of Mineola, Iowa, which was settled almost exclusively by immigrants from Schleswig-Holstein, hosts an annual heritage dinner with "Schoening-style" cold-smoked Mettwurst known in the Low German dialect as Metvuss. © 2012-2020 Christie Dietz • Site content may not be used without permission • Header by. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. OTBS Member. *Not to be confused with the raw, spreadable Mett, to which I’ll dedicate another post at a later date. Mettwurst, sometimes spelled metwurst, is a type of German sausage made from raw pork that is cured and often smoked. It is important that high quality, fresh ingredients are used otherwise deadly microorganisms and toxins can develop. ★Mettburst has a strong flavor. South Australia, due to a large German immigration in the 19th century (to, for example, the town of Hahndorf), mettwurst (sometimes spelled "metwurst") is common: it is created in the northern German style and served as a cold cut. ★ Bratwurst has a mild flavor, seasoned with subtle spices like nutmeg, marjoram, caraway, ginger and sometimes garlic. The smoking process gives Mettwürste a very strong flavour, one that’s complemented by regionally diverse seasonings. This category only includes cookies that ensures basic functionalities and security features of the website. My favorite spreadable is Bierwurst. Mettwürste are usually formed long and thin, though this varies between regions, and their casings generally made from either pork or cow intestines. They can be flavoured not just with the usual garlic, pepper and spices such as caraway, marjoram or mace but also alcohol, from rum (Braunschweiger Mettwurst) to cognac (the version from Saxony). It is often consumed in school lunches and as a snack during parties. But I'll try that one 2 . It’s made from ground pork and finely chopped beef and, much like salami, is cured and cold smoked or air-dried. Hard Salami -- (Pork) 36. Smoked for longer, as is common in the north of Germany, Mettwürste are harder, with a skin that snaps satisfyingly between the teeth when you bite one. The firmer sausage variations are also used in soups and stews, or cooked and served with cabbage or kale. Italian Salami - medium with fennel -- (Pork) 38. This is not a common wurst that we can buy in the USA. I have found one other under Sausage German Mettwurst post was started by lcruzen 10/6/09.. Mettwurst is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. It is mandatory to procure user consent prior to running these cookies on your website. I’m afraid I don’t have a specific recipe to recommend as I’ve never made Mettwurst myself, however a quick google threw up plenty in both German and English – and a couple of great videos, too. Mettwürste are very popular as a snack, eaten as they are with a slice of bread. Which is a lot more steps and ing.. Mettwurst is a type of Rohwurst, or uncooked sausage, which was first recorded as existing around 500 years ago. Gelbwurst (mild) – 2 sizes -- (Beef, pork & veal) 35. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. What is a Mettwurst? Cajun Salami / Hungarian Salami – spicy -- (Pork) 39. A link to a recipe (even in german would be greatly appreciated). Is there any recipe to make this delectable treat. Good luck with your sausage-making – let us know how you get on , Mettwurst is a very tasty German sausage – as a German living in London I miss German food every now and then! Precooked beerwurst will last for 5-7 days. This website uses cookies to improve your experience while you navigate through the website. Learn how your comment data is processed. Well-known South Australian brands of mettwurst include Barossa Fine Foods, Butch's Smallgoods, Kalleske, Linke's, Mullers, Steiney's and Wintulich. 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. It seems like there’s a quite the variety of German restaurants and delis popping up around London now, but I suppose none of them are purveyors of Mettwurst . Finnish meetvursti resembles the Dutch metworst or salami: it is dry, hard, strong-flavored and dense, and is eaten as a cold cut on bread. It can come in a number of different forms and oftentimes is soft and spreadable, typically used as a spread on toast, crackers, or other appetizers.In some regions, especially those in Northern Germany, the sausage is cured for a longer time and so becomes harder, more …