You cannot import mett from Germany because it's uncooked meatvusa does not allow out any more don't blame the butcher's!!
Stiglmeier Mettwurst Fine, Smoked 8oz
Stigl Mettwurst 1/2 lb. Piece
- Very fine ground spread made from pork and beef
- Owes its distinctive flavor and color from a healthy dusting of paprika
- Slowly smoked with natural wood smoke with a very smokey flavor
- Ready-to-Eat spread best served cold on rye bread or on toasted whole wheat bread
- The USDA requires "cooking" instructions for this item; however this is a "cured" item and it is used straight from the package
- Each chub measures approximately 6 inches long and 1 inch wide
IngredientsPork, Beef, Salt, Paprika, Spices, Natural Smoke Flavoring, Sugar, Dextrose, Garlic, Sodium Erythorbate, Sodium Nitrite.
Note: Ingredients can change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible for them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.
Storage InformationWill keep without freezing; it will only air dry in refrigerator, and will remain fresh up to 3 weeks. Sausages need air circulation, and keep best when wrapped in paper towel once opened. Otherwise, leave unopened in vacuum-sealed packaging. Should vacuum packaging become loose—indicating an air leak—remove immediately and wrap in paper towel. Can also be frozen for up to 2 months without affecting flavor or quality. Defrost slowly in refrigerator; do not thaw at room temperature.
Most Helpful Reviews :
I just came back from Germany and I had my fill of Teewurst and Mettwurst(don't be jealous) I found there are many type depending what area of Germany you come from. Some Teewurst was pink and came in course and fine and Mettwurst is more orange. My uncle who is a German butcher with a store, explained that there are 15 different types of Teewurst and Mettwurst in Germany and each one has a slightly different consistency or taste. Some don't even look like the Mettwurst we are accustomed to. So the one that is being sold at German Deli is just one of them. I have ordered the Mettwurst and did not find it different from one I tasted in Germany. We are not in Germany and can only order a little bit of home not all of it, otherwise we need to move back there, and believe me it is not the same as it used to be. Some of you probably would not even recognize it, I myself was very disappointed on how much things changed. So enjoy while you can because it is disappearing fast.
This is the same brand I have enjoyed since I was a child. Brings back memories of when my parents would return from Meyers Delicatessen in Chicago. It is a salty, smoky, smooth and spreadable meat with lots of paprika. Great on a freshly baked warm crusty roll or on a good old fashioned dense slice of German rye bread. Put a slice of raw onion on top and pop open a jar of pickles for a great German lunch.
schmeckt fabelhaft - auch als fruehstueck...
Im an expatriot from Berlin living in The US now for 59 yrs. The debate over the real mettwürst is a legit admit one. Coming from Berlin I love and search in vain for the fine orange colored spreadable mett wurst found in northern Germany. Sorry to say I've yet to find it either on Germen Deli or anywhere in the US ! Even German butchers here don't have the real thing. Ah that spreadable smoky taste on a crusty hard roll or any German bread can,t be beat. But I respect German deli for what they do offer its a little piece of home.
Oh by the way if you ever do get the real thing e-mail me and I,ll become a distributor and we'll both be rich!
Love the taste of it. I'll keep buying it.
This is not the real deal. Real Mettwurst is entirely different than this product. I guess I won't have any real mettwoscht until I go back to Germany.
There are at least two general types of mettwurst made in different parts of Germany. One is more like a salami or bratwurst, the other is a fine-grained spread and a close cousin of teewurst. Two types of sausage, same name. I grew up eating the teewurst kind in Belgium and Germany. It's not an American-made perversion.
I love this Mettwurst ,not quite the same as from home (german)butcher but very close and I am glad german deli sells this Mettwurst.Love the smoked flavor very good on rye or on a Broetchen .I love it that much I could eat it with a spoon,lol little to expensive to do that.
I have eaten Teewurst and Mettwurst growing up in Nuernberg. The only difference between the two is that Teewurst (Ruegenheimer) has a much stronger taste, while Mettwurst has a more subtle taste. That being said, this Mettwurst is way too fat and nobody in our family wanted to eat it, not even the dogs....... To us it tasts like somebody just threw a few ingredients together and when it looked like the real thing they packaged it. I won't buy this again. Schaller & Webers Mettwurst is 1000 times better =)
Horst explained the difference to a T. Yes this spreadable Teewurst is delicious however I am looking for the smoked/air-cured METTwurst. I'll just have to keep looking for a real German butcher down here in the South. Thanks all.
Seriously, you all should listen to your posts to see how much you missed the point. I don't care if it is tee wurst or mett wurst, please reframe your expectations. It is actually very good, I spread it on a baguette aka.. ala Alsasce Lorraine and it was a great late night snack with a little Salzburg pilsner. I dont care what you call it. I call it 'tasty'.
Ayayay - there are not many german-born reviewers on this site, if any, just tourist opinions who never tasted the difference between Tea- and Mettwurst. Teawurst is meant to be a spread, thus it is smooth just like fine liverwurst, or this product offered here! It has nothing to do what region of Germany, there just is a distinct difference between the two products. It contains much flower and similargrains. - Mettwurst on the other hand is basically a ground pork sausage or 'Bratwurst' (not cooked) and either smoked or air-cured (thus soft and hard). The name itself explains it: METT IS GROUND PORK, therefore M-e-t-t-wurst! Unless the butcher has some German training, the average American butcher has no clue how to make it, and the same applies to smoked ham (Schinken). That's why you dont see the real stuff in US butcher stores unless it is imported from Germany (Westphalian or Black Forrest ham). Schinken & Prosciutto is not the same (the latter usually loaded with salt). Again, American butchers dont have the patience to let the Schinken cure long enough.
Judging by the dates of previous reviews, nobody seems to take these comments seriously. You still don't offer real mettwurst. This spread stuff is Teewurst. Real mettwurst comes as a smoked sausage and tastes 100 times better, and most of all different, more like, well, mettwurst. Why does it seem to be so hard to import ?
I eat Mettwurst every time I go to Germany, it is so yummy with a good german bread or cracker. I never had the hard kind, but I guess it'll be as good as this soft.
This Mettwurst does not deserve it's name,it's nothing like any mettwurst I ever ate in Germany.
Just plain good! get a piece of good german bread with butter and this mettwurst!!! brings such great memories back when i visited germany with my mother when i was 10! we went to germany together and i had so much fun!
I agree. Please get the real mettwurst not the spreadable kind. The one piece, hard or soft, smoked kind. (I preferred the softer version) I always got mine in north Germany or at the German butcher in NJ. But now we live in AR and there are NO German butchers or bakers here. Sigh.
please start offering real mettwurst. Not the soft, spreadable kind but the one piece, hard, smoked kind. The westphalian mettwurst. If you offer that, I'll buy 10 pounds a week