John Myers
Mettwurst is traditionally a raw sausage made from beef and/or pork. But it is also possible to make Mettwurst from turkey. As a rule, a mixture of fresh and frozen meat is chopped up until it is finely granulated and seasoned with e.g. nitrite curing salt and pepper. The sausage is then stuffed into casings, smoked and then aged until ready to eat. Mettwurst is named and made differently from region to region.
Origin
The production of Mettwurst has a long tradition. The first Mettwurst is said to have been made as early as the 16th century.
Season
all year round
Taste
The taste of Mettwurst is delicately spicy.
Use
Mettwurst is traditionally used as a cold cut or sandwich. The sausage also tastes delicious as an ingredient in soups and stews, in casseroles, diced for fried potatoes and as a small snack. By definition, mettwurst is of course less suitable for animal-free nutrition. But there are alternatives. With our recipe for vegan ground pork, you can enjoy the aroma without using minced meat.
Storage
As soon as you cut the Mettwurst, you can keep it in the fridge for about 1 week. It is best to wrap it in greaseproof paper so that some air can get in.
Nutritional value/active ingredients
Mettwurst are quite high in calories (367 kcal / 1538 kJ per 100 g). They provide 34g of fat (of which around 40% is saturated fat), 14g of protein and 0.1g of carbohydrates.
