AUSTRIA GERMANY LUXEMBOURG
A cold smoked raw sausage made with beef, pork and spices, the mettwürst is defined by its subtle differences and regional variations. The length of smoking determines its fate, a long smoke results in a hard sausage, a short smoke in a soft sausage. The hard versions are used in soups and stews, the soft versions in salads and snacks.
The mettwürst is associated with numerous traditional dishes, the bean and sausage soup of Luxembourg and surrounding regions, the kale and sausage dish of north-west Germany, the pot stew of Austria and Germany and dishes that require a sausage that will hold its shape during the cooking process.