Mettwurst


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Note: "Mettwurst (German: [ˈmɛtˌvʊʁst] (listen)) 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. 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´. Mettwurst can be prepared and eaten a variety of ways, such as cooked or fried or spread on rye bread with onions and eaten raw. When minced raw pork is prepared without curing or smoking, it is called simply Mett. The skin is designed to be eaten and is typically not removed." - (en.wikipedia.org 25.01.2022)

[Last update: 2022/01/25]