Germany has no shortage of raw meat delicacies, and Mettwurst is one of its finest – a cured, sometimes smoked, raw pork sausage eaten sliced or spread. Its intense flavor, deep color, and smooth or chunky texture make it a versatile snack, spread, or sandwich filling, depending on the region and variety.
Unlike Mett (fresh raw pork), Mettwurst is preserved through curing and smoking, giving it a longer shelf life and a safe, ready-to-eat status. If you’re intrigued by raw-cured meats like salami or Spanish chorizo, Mettwurst might just be your next favorite German sausage.
In this article, you’ll discover how Mettwurst is made, its many regional forms, and the best ways to serve and enjoy it safely.
What Is Mettwurst?
Mettwurst is a raw-cured and often smoked pork sausage, sometimes blended with beef or bacon. Its name comes from Mett, meaning finely minced pork, and Wurst, meaning sausage.
Unlike fresh Mett (which must be eaten the same day), Mettwurst undergoes:
Curing with salt and nitrites
Drying or cold-smoking
Sometimes fermentation for tanginess
This makes it safe to eat uncooked and gives it a strong, savory flavor with a rich, reddish color.
Ingredients and Flavor Profile
Basic Ingredients:
Pork (and sometimes beef or bacon)
Salt
Curing salt (with sodium nitrite)
White and black pepper
Paprika
Nutmeg or mace
Garlic
Optional: caraway, coriander, marjoram
Texture varies by region:
Soft Mettwurst: spreadable, like a pâté or thick paste
Firm Mettwurst: dry and sliceable, like salami
The smoking and drying process creates a savory, tangy, and slightly smoky flavor.
Thinly sliced as part of a cold cuts platter (Brotzeit)
Includes smoked or dry-aged types
3. Thüringer Mettwurst
Medium firmness
Coarsely ground with a smoky, rustic flavor
Often includes beef or bacon
4. Braunschweiger Mettwurst
Soft, smoked, and very garlicky
Also popular in parts of the U.S. as a spreadable liverwurst variant
Each region adds its own twist to the spice blend, smoking process, and texture.
How Is Mettwurst Made?
Making Mettwurst is a careful process that blends traditional meat preservation techniques – curing, fermentation, and smoking – with precise control over hygiene and air conditions. It differs significantly depending on whether the end product is a soft, spreadable sausage or a firm, sliceable one.
Below is a detailed step-by-step process for producing raw-cured Mettwurst, focusing on safety and authenticity.
Step-by-Step Production: Traditional Method
1. Select High-Quality Meat and Fat
Use lean pork shoulder or leg meat, trimmed of sinew.
Combine with pork fatback or belly in a ratio of roughly 70% lean meat to 30% fat.
In some regional varieties, beef or bacon is added for a stronger flavor.
All meat must be very fresh, and the equipment thoroughly sanitized.
2. Grind the Meat
For firm Mettwurst: Grind meat and fat through a coarse plate (4-6 mm).
For spreadable Mettwurst: Use a finer plate (2-3 mm) or grind twice for a smooth, emulsified texture.
Chill the mixture immediately after grinding to maintain food safety.
3. Add Cure and Spices
Mix the meat with:
Curing salt (Pökelsalz or Prague Powder #1) – typically 2.5-3% of the total meat weight.
Sea salt, white/black pepper, paprika, garlic, and marjoram, depending on the regional style.
Optional additions: nutmeg, mustard seed, caraway, or starter cultures for fermentation.
4. Mix and Bind the Sausage
Knead or paddle the mixture thoroughly by hand or machine until it becomes tacky and cohesive.
This step ensures the fat and proteins bind well and the seasoning is evenly distributed.
5. Stuff into Natural Casings
Use pork or beef casings, depending on the diameter and firmness desired.
Soft Mettwurst: thinner casings (32-36 mm).
Hard Mettwurst: larger casings (up to 50 mm).
Stuff tightly and avoid air pockets.
Twist or tie into manageable links or leave as long coils for hanging.
6. Cold Smoke or Air-Dry
For smoked Mettwurst:
Hang in a smokehouse or chamber at 15-25°C (59-77°F).
Cold smoke with beechwood or alder for several hours each day, over 1–3 days depending on intensity desired.
For unsmoked/dry Mettwurst:
Place in a curing chamber at 10-15°C (50-59°F) with 75-80% humidity.
Allow to dry and ferment slowly.
7. Ripening and Maturation
Let sausages ripen in a controlled environment for 7 to 21 days, depending on size and desired firmness.
During this period:
Moisture is lost.
Flavor develops through enzymatic action.
pH drops slightly due to lactic fermentation (if starter culture used), enhancing shelf stability.
The sausage is considered ready when it:
Feels firm to the touch (for hard types).
Has developed a reddish interior, indicating full cure.
Has a rich, tangy aroma without sourness or spoilage notes.
Unlike fresh Mett, Mettwurst is preserved and ready to eat out of the package, provided it’s:
Properly cured
Kept refrigerated
Consumed before expiration
Storage Tips:
Soft Mettwurst: 7-10 days refrigerated after opening
Hard Mettwurst: 2-3 weeks refrigerated
Can be frozen (though texture may change)
Always follow packaging instructions and buy from trusted butchers or brands.
Nutritional Notes
High in protein and flavor
Moderate to high fat content, especially spreadable types
Some versions contain nitrates, salt, and preservatives due to the curing process
It’s a rich, satisfying treat – best enjoyed in moderation.
Mettwurst Fun Facts
In Cologne and Bonn, Mettwurst is a staple in Carnival season sandwiches
In Australia, “Mettwurst” often refers to a semi-dry sausage eaten sliced with cheese
In northern Germany, some people stir soft Mettwurst into warm mashed potatoes
Mettwurst is sometimes gifted in holiday food baskets, especially hard-cured types
From smoky slices to creamy spreads, Mettwurst offers something for every sausage lover. With its cured richness and regional charm, it represents Germany’s dedication to meat preservation, craftsmanship, and bold flavor.
Whether you try it spread on rye bread or sliced alongside cheese and pickles, this raw-cured sausage is a uniquely German delicacy that deserves a place on any cold plate.
Curious how it compares to fresh Mett? Read Mett vs. Hackepeter or explore Blutwurst for another deep dive into raw meat tradition.
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