Mettwurst

Mettwurst is a type of German sausage made from raw, minced pork which is preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Rhineland-Palatinate and Saarland version is called "Hausmacher" and is usually a very coarse variety. The name is derived from "Mett", either meaning "minced pork without bacon" or "chopped meat", and "Wurst", meaning "sausage".

Etymology

The term "Mettwurst" comes from the German language. "Mett" is a term used in German-speaking countries to refer to minced or ground pork, while "Wurst" is the German word for sausage. The combination of these two words forms "Mettwurst", which can be translated as "minced pork sausage".

Varieties

There are many different varieties of Mettwurst, each with its own unique flavor and texture. Some of the most popular varieties include:

• Rhineland-Palatinate and Saarland Mettwurst: Also known as "Hausmacher", this variety is typically very coarse and is often served as a spread on bread.
• Southern Germany Mettwurst: This variety is soft and similar to Teewurst, a German sausage made from raw pork, beef, and fat.

Preparation and Consumption

Mettwurst is typically prepared by mincing pork and then preserving it through a process of curing and smoking. Garlic is often added to enhance the flavor. The sausage can be consumed in a variety of ways, including being spread on bread or used as an ingredient in dishes such as stews and casseroles.

Health Considerations

As with all types of raw meat, it is important to handle and consume Mettwurst safely to prevent foodborne illness. This includes storing the sausage at the correct temperature and cooking it thoroughly before eating.

See Also

• Sausage
• German cuisine
• Food preservation
• Curing (food preservation)

Mettwurst Resources
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