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{{Short description|German pork sausage}}
{{Use dmy dates|date=September 2021}}
{{about|the German sausage|the Dutch sausage|Metworst}}
{{about|the German sausage|the Dutch sausage|Metworst}}
{{refimprove|date=May 2017}}
{{refimprove|date=May 2017}}
{{Infobox food
{{Infobox food
| name = Mettwurst
| name = Mettwurst
| name_lang = de
| name_italics = true
| image = Mettwurst with sauerkraut and potatoes.jpg
| image = Mettwurst with sauerkraut and potatoes.jpg
| image_size =
| image_size =
| image_alt =
| image_alt =
| caption = Mettwurst with [[sauerkraut]] and [[potatoes]]
| caption = Mettwurst with [[sauerkraut]], [[German fries|fried potatoes]] and [[Mustard (condiment)|yellow mustard]]
| alternate_name =
| alternate_name =
| type = Sausage
| type = Sausage
Line 31: Line 35:
| other =
| other =
}}
}}
'''Mettwurst''' ({{IPA-de|ˈmɛtˌvʊʁst|lang|De-Mettwurst.ogg}}) is a strongly flavored [[Germany|German]] [[sausage]] made from raw minced pork preserved by [[Curing (food preservation)|curing]] and [[Smoking (food)|smoking]], often with garlic. The southern German variety is soft and similar to [[Teewurst]]. [[Braunschweiger (sausage)|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 language|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.
'''Mettwurst''' ({{IPA|de|ˈmɛtvʊʁst|lang|De-Mettwurst.ogg}}) is a strongly flavored [[Germany|German]] [[sausage]] made from raw minced pork preserved by [[Curing (food preservation)|curing]] and [[Smoking (food)|smoking]], often with [[garlic]]. The southern German variety is soft and similar to [[Teewurst]]. [[Braunschweiger (sausage)|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.


==Etymology==
⚫
In [[South Australia]], due to a large German emigration 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]]. It is often consumed in school lunches and as a snack during parties.
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 language|English]] word 'meat'.


==Preparation and usage==
⚫
In the United States, mettwurst is most commonly associated with the city of [[Cincinnati]], where it is regarded as a signature dish.<ref>{{cite book|last1=Stern|first1=Jane|last2=Stern|first2=Michael|title=The Lexicon of Real American Food|url=https://books.google.com/books?id=mHBVnMl3nMkC&pg=PT180|year=2011|publisher=Globe Pequot Press|isbn=978-0-7627-6094-7|page=180}}</ref> 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''.
Mettwurst can be prepared and eaten in 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.


It is important that high quality, fresh ingredients are used otherwise deadly microorganisms and toxins can develop. In January 1995, 23 children became very ill, one of whom died, which the coroner found was a result of eating garlic mettwurst.<ref>{{cite web |url=http://www.courts.sa.gov.au/courts/coroner/findings/findings_other/robinson.nikki.finding.htm |title=FINDING OF INQUEST - The Death of Nikki Robinson |access-date=2009-11-10 |url-status=dead |archive-url=https://web.archive.org/web/20090711232633/http://www.courts.sa.gov.au/courts/coroner/findings/findings_other/robinson.nikki.finding.htm |archive-date=2009-07-11 }}</ref>
It is important that high-quality, fresh ingredients are used; otherwise, deadly microorganisms and toxins can develop. In January 1995, 23 children became very ill, one of whom died, which the coroner found was a result of eating garlic mettwurst.<ref>{{cite web |url=http://www.courts.sa.gov.au/courts/coroner/findings/findings_other/robinson.nikki.finding.htm |title=FINDING OF INQUEST - The Death of Nikki Robinson |access-date=10 November 2009 |url-status=dead |archive-url=https://web.archive.org/web/20090711232633/http://www.courts.sa.gov.au/courts/coroner/findings/findings_other/robinson.nikki.finding.htm |archive-date=11 July 2009 }}</ref>


==Outside of Germany==
⚫
[[Finland|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.
⚫
In [[South Australia]], due to 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]]. It is often consumed in school lunches and as a snack during parties.

⚫
In the United States, mettwurst is most commonly associated with the city of [[Cincinnati]], where it is regarded as a signature dish.<ref>{{cite web |url=https://www.cincinnatimagazine.com/forkopolisblog/story-cincinnati-mettwurst/ |title=The Story of the Cincinnati Mettwurst |last=Hague |first=Patrick |date=2017-07-13 |website=www.cincinnatimagazine.com |publisher=Cincinnati Magazine |location=Cincinnati, OH |access-date=2023-06-07 |url-status=live |archive-url=https://web.archive.org/web/20230607154633/https://www.cincinnatimagazine.com/forkopolisblog/story-cincinnati-mettwurst/ |archive-date=2023-06-07 }}</ref> 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''.

==Similar products==
⚫
[[Finland|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.


==See also==
==See also==
{{portal|Food}}
{{portal|Food}}
* [[List of sausages]]
* [[List of smoked foods]]
* [[List of smoked foods]]


==References==
==References==
⚫
{{Commons category|Mettwurst}}
{{Reflist}}
{{Reflist}}

⚫
{{Commons category|Mettwurst}}


{{Authority control}}
{{Authority control}}
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[[Category:Smoked meat]]
[[Category:Smoked meat]]
[[Category:Raw sausages]]
[[Category:Raw sausages]]


{{germany-sausage-stub}}

Latest revision as of 14:57, 26 September 2024

This article is about the German sausage. For the Dutch sausage, see Metworst.
Mettwurst
Mettwurst with sauerkraut, fried potatoes and yellow mustard
TypeSausage
Place of originGermany
Main ingredientsRaw minced pork
Ingredients generally usedGarlic

Mettwurst (German: [ˈmɛtvʊʁst] ⓘ) 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.

Etymology

[edit]

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'.

Preparation and usage

[edit]

Mettwurst can be prepared and eaten in 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.

It is important that high-quality, fresh ingredients are used; otherwise, deadly microorganisms and toxins can develop. In January 1995, 23 children became very ill, one of whom died, which the coroner found was a result of eating garlic mettwurst.[1]

Outside of Germany

[edit]

In South Australia, due to 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. It is often consumed in school lunches and as a snack during parties.

In the United States, mettwurst is most commonly associated with the city of Cincinnati, where it is regarded as a signature dish.[2] 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.

Similar products

[edit]

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.

See also

[edit]

References

[edit]
Wikimedia Commons has media related to Mettwurst.
  1. ^ "FINDING OF INQUEST - The Death of Nikki Robinson". Archived from the original on 11 July 2009. Retrieved 10 November 2009.
  2. ^ Hague, Patrick (13 July 2017). "The Story of the Cincinnati Mettwurst". www.cincinnatimagazine.com. Cincinnati, OH: Cincinnati Magazine. Archived from the original on 7 June 2023. Retrieved 7 June 2023.
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