The name comes from Low German , where it is common in Middle Low German and Middle Dutch as Metworst . The term Mett refers on the one hand to the restriction of the Low German term for meat or minced pork without bacon , on the other hand the proximity to the Latin mattea for "delicious dish made of minced meat, herbs, etc." is indicated. Presumably the two words and their uses have attracted each other.
Regionally, smoked sausages made from pork are also known as Mettenden ( Pl. ). In the Harz, Thuringia and Saxony areas, sausages are also known as cracked sausages (smoked and unsmoked). In the Anhalt , Mansfeld and in the region north of the Harz Mountains, the Mettwurst is called Bratwurst .
Depending on the recipe, region and era, the information on the properties of the sausage varies significantly. In Germany, standard recipes are mostly used in the production of sausage types; An example of this is the book The manufacture of fine meat and sausage products .
Generally, Mettwurst is made from beef and pork or bacon. The production is similar to that of salami , an Italian type of raw sausage. In preparation, the meat is cooled to freezing point , then it is minced in a cutter until it is finely grained. Finally, the mass is seasoned with nitrite curing salt (for the desired red color) and pepper . They are then filled into coarse intestines 50 to 75 mm in diameter. The sausage is then cold-smoked and ripened for about a week until it is ready to eat. Natural casings from pork and beef as well as artificial casings are used as sausage casings . Some varieties are not smoked, but air- dried , with these the meat is particularly finely chopped.
Well-known cut-resistant variants are:
- Eel smoked sausage using pre- smoked bacon. In the case of the hamburger coarse sausage , the meat is chopped so finely that only the bacon is visible in the sausage. The mass is typically filled into mutton hips (part of the sheep's intestine ). For the Niederelbische Ringmettwurst the mass is filled into pork intestines.
- French Mettwurst is made only from pork. As a specialty, it is only cut into strips, not minced or buttered, these are stuffed into thinner pig intestines.
- Hard Mettwurst and Smoked Sausages , where smaller intestines are used.
- Hausmacher Mettwurst consists only of lean pork that is ground to the finest grain . Another name for it is dry sausage . A variation is among other things: Pork sausage , which is not smoked, but air-dried.
- Holsteiner Mettwurst only ripens 3–4 days and is therefore softer in structure than other varieties.
- Garlic sausage that is clearly seasoned with garlic .
- Landmettwurst consists only of pork and bacon and only matures for 3–4 days. Westphalian Mettwurst consists of half meat and half bacon, some of which is only roughly chopped up. Polish sausage is also seasoned with caraway seeds , marjoram and garlic.
- Lothringer Mettwurst consists only of coarsely ground pork and is air-dried for 10–12 days.
- Pomeranian Mettwurst consists of beef, pork and bacon. While the meat is being finely minced, the bacon is visibly coarse. Intestines with a diameter of more than 45 mm are used. Other names are East Prussian coarse Mettwurst and Westphalian Hausmacher Mettwurst .
- Rheinische Mettwurst consists of pork and pork belly . It is also seasoned with matzo , ginger and cardamom, stuffed into thinner pig intestines and cold smoked and matured for half a day. Then it is ready to eat. The term is also used for sausages based on the recipe for Pomeranian Mettwurst .
- Ham sausage , which uses bacon and lean pork instead of beef. More of this, up to 70%, is used for Holstein ham sausage .
Well-known spreadable variants are:
- Spreadable Mettwurst is made from pork and bacon. They are typically seasoned with salt, pepper, paprika and alcohol . The sausages are usually cold-smoked for 12 hours and then mature for up to two days. Typical fill sizes are casings between 40 and 45 mm. Alternative names are Streichmettwurst , Spreadable Mettwürstchen and Streichmettwürstchen .
- In contrast to other types, Berliner Mettwurst consists mainly of beef and up to a third of pork.
- Braunschweiger Mettwurst Ia is only made from pork. Alternative names also have the characteristic Ia for high quality in their names.
- Braunschweiger Mettwurst consists of pork and beef.
- Simple Mettwurst consists of various types of meat, as they used to be obtained from home slaughter. In addition to beef and pork, beef bacon, flavors, rinds and connective tissue are used. The maturation time is only 18–24 hours.
- Coarse Mettwurst is only minced , not cut. It consists only of pork and is typically also seasoned with caraway seeds. Rhenish coarse Mettwurst is also seasoned with matzo, ginger and cloves. Sometimes beef is also added. Coarse Braunschweiger Mettwurst is flavored with rum . Saxon coarse sausage, on the other hand, is flavored with cognac and seasoned with caraway seeds. Westphalian coarse Mettwurst consists of pork and bacon (according to LMB also with beef). It also has a short maturation time of 18 to 24 hours.
- Mettwurst, Göttinger Style consists of pork, beef, bacon and flavors .
Mettwurst is typically used as a cold meat or topping on bread. Like other raw sausages, they are also used as a snack or side dish for dishes or as a filler for soups and stews. Because of the variety of types, variants and recipes, the name is also used as a synonym for raw sausage in general or similar types such as Knackwurst and Pinkel .
- For use as an insert in beef roulades , coarse sausage mass is filled into thin strings before it is smoked and matured as usual.
- Onion sausage is a sausage specialty for which raw pork and onions are finely chopped up, seasoned with nitrite curing salt and pepper and filled into artificial casings. No further processing takes place, which leads to a limited shelf life. Like ground meat , it is used as a topping on bread or as an ingredient in other dishes.
- Friedrich Kluge , Elmar Seebold: Etymological dictionary of the German language . 24th edition. de Gruyter, Berlin 2002. ISBN 3-11-017473-1 .
- The Wurstlexikon  .
- Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .