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Smoked Mettwurst

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description Smoked Mettwurst Overview

Smoked Mettwurst is a German coarsely ground pork sausage that, unlike its raw spreadable cousin, undergoes warm or cold smoking to become a sliceable, shelf-stable charcuterie associated with northern Germany.

help Smoked Mettwurst FAQ

What is the difference between smoked Mettwurst and raw spreadable Mettwurst?

While raw Mettwurst is designed to be a soft, spreadable sausage consumed like pate, smoked Mettwurst undergoes a warm or cold smoking process. This smoking firms up the meat, resulting in a sliceable, shelf-stable charcuterie product.

Does Smoked Mettwurst need to be kept in the refrigerator?

Because it is cured and smoked, traditional German smoked Mettwurst is generally shelf-stable and can be stored in a cool, dry place until it is cut open. Once you slice into the sausage, the exposed surface requires refrigeration to prevent rapid spoilage.

What meat is traditionally used to make Smoked Mettwurst?

Smoked Mettwurst is traditionally made from coarsely ground pork mixed with curing salt and spices. It is heavily associated with the charcuterie traditions of northern Germany, where pork is a dietary staple.

Do you need to cook Smoked Mettwurst before eating it?

No, smoked Mettwurst is fully cured and ready to eat straight out of the casing without any additional cooking. It is most commonly served cold as part of a charcuterie board or traditional German bread meal.

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