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Meat from Germany
Pork, often with some beef and fat, is minced, mixed with nitrite curing salt and a little sugar, stuffed into casings and ripened warm for about a day while lactic bacteria sour it. The spreadable kind is usually smoked, dried only a little and kept chilled; firm kinds are dried longer until they slice. Made in 6 steps over 28 h. The longest step, ripen warm and humid, takes 28 h (Tönz A 2024) and runs at 24 °C (Tönz A 2024). Salt is 2.4 % (Tönz A 2024). Latilactobacillus sakei and Latilactobacillus curvatus, Lactiplantibacillus plantarum, Pediococcus acidilactici and P. pentosaceus do most of the fermenting.
| Main step | 28 hReported[toenz2024] | Ripen warm and humid |
|---|---|---|
| Temperature | 24 °CReported[toenz2024] | Ripen warm and humid |
| Salt | 2.4 %Reported[toenz2024] | Mix in curing salt, sugar and spices |
| Acidity | pH 5.6–5.6 → 4.74Measured[toenz2024] | Ripen warm and humid |
| 97.29 % | Minced meat and fat[toenz2024] |
| 2.4 % | Nitrite curing salt[toenz2024] |
| 0.25 % | Dextrose · German guidelines cap added sugars in raw sausage at 2 %[toenz2024][leitsaetze2022] |
| 0.03 % | Starter culture · Optional in practice; starters are common in industry[toenz2024][sff2022] |
| Pepper and other spices · Spreadable types are often seasoned with paprika; coarse Braunschweiger is flavoured with rum[wp-de] | |
| Starter | defined culture (most industrial) or spontaneous |
Total time across the recorded steps: 28 h
What changes: Cold pork and fat are minced fine
German guidelines call for fine mincing in spreadable Mettwurst. Output: finely minced meat and fat for spreadable types; medium to coarse for firm types.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Spreadable Mettwurst ripens for only about a day and dries very little, so fat coats the meat and it spreads; it must be kept chilled. Firm Mettwurst is ripened and dried longer, like salami.
Mettwurst is eaten raw. Spreadable types are only lightly dried and must be kept chilled. In a challenge study, a cold-smoking and ripening process left most of a norovirus model active in the sausage, so viruses such as hepatitis E from raw pork may survive.
Hazards the sources name: Listeria monocytogenes; Hepatitis E virus and noroviruses (cold smoking did not inactivate a norovirus model in the sausage).
Every number is labelled with how it is known. How this atlas is made
The name is Low German; Middle Low German had the form "metworst".
