A smoked coarse pork sausage eaten cold or cooked with beans. It is made at the traditional Luxembourgish pig slaughter, smoked over wood and eaten through the winter.
It is a raw cured sausage cold-smoked below cooking temperature, where the nitrite dose and the drying conditions are the only safeguards, and the traditional winter slaughter timing is part of the method.
What goes into it
- coarsely minced pork
- pork fat
- salt and curing salt
- pepper, coriander and garlic
- natural casings
How it is made
Coarsely minced pork and fat are cured with salt and nitrite, stuffed into casings and cold-smoked over hardwood for several days, then hung in a cool place to dry for a week or two. It is not cooked during curing, so it is eaten either cold as a raw cured sausage or simmered into a bean pot.
How long it takes: one to three weeks from slaughter to eating
How it is eaten
Cold in slices with bread and mustard, or simmered with beans and potatoes.
History
Made at the traditional Luxembourgish pig slaughter and smoked over wood, then eaten through winter.
Frequently asked questions
What is Mettwurscht?
Mettwurscht is a charcuterie & cured from Luxembourg: smoked coarse pork sausage eaten cold or cooked with beans. Made at the traditional Luxembourgish pig slaughter and smoked over wood, then eaten through winter.
How is Mettwurscht made?
Coarsely minced pork and fat are cured with salt and nitrite, stuffed into casings and cold-smoked over hardwood for several days, then hung in a cool place to dry for a week or two. It is not cooked during curing, so it is eaten either cold as a raw cured sausage or simmered into a bean pot. It takes one to three weeks from slaughter to eating.
Can I make Mettwurscht at home?
No, and the atlas gives no method for it. It is a raw cured sausage cold-smoked below cooking temperature, where the nitrite dose and the drying conditions are the only safeguards, and the traditional winter slaughter timing is part of the method.
What goes into Mettwurscht?
Coarsely minced pork, pork fat, salt and curing salt, pepper, coriander and garlic, natural casings.
How is Mettwurscht eaten?
Cold in slices with bread and mustard, or simmered with beans and potatoes.
