Mettwurst - online puzzles

Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer 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 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.

In South Australia, due to its large German immigration in the 19th Century (to, for example, the town of Hahndorf), mettwurst (sometimes spelled metwurst) is very common: it is created in the North German style and served as a cold cut. It is often used in school lunches and as a snack during parties. Well-known South Australian brands of mettwurst include Mullers, Butch's Smallgoods, Linke's, Steiney's, Kalleske, Wintulich, and Barossa Fine Foods.

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