Ham “Mettwürstchen” and pepper bites from GS Schmitz
One of our most traditional products is the Ham sausage (“Schinkenmettwurst”) or the pepper bites (“Pfefferbeißer”). The sausage is smoked over tender, sustainably cultivated beech wood shavings. Fresh, medium minced pork meat combined harmoniously with aromatic spices to a hearty palate experience. The delicate smoky note refines our ham “Mettwürstchen” and gives them the typical taste.
DEFINITION AND ORIGIN
What’s ham “Mettwürstchen”?
The name “Schinkenmettwurst” (Ham “Mettwürstchen”) comes from the Low German language, while the titbit is called “Metworst” in the Middle Low German and Middle Dutch languages. The term “Mett” refers to the pork meat contained in the sausage, while the second part of the word “Wurst” refers to the shape of the delicious speciality. Depending on the region, ham sausages are also called “Pfefferbeißer”, “Knackwürste” or “Mettenden”.
DID YOU KNOW?
Facts about ham “Mettwurst” & pepper bites
Statistically speaking, Mett is eaten most frequently in northern Germany.
With an average fat content of 41 percent, „Mettwurst“ is one of the top 5 sausages with the highest fat content. Only the Landjäger (42 percent), the Cabanossi (44 percent) and the Teewurst (45 percent) are a little fattier.
What is contained in the ham “Mettwurst”?
Ingredients: pork, iodised salt (salt, potassium iodate), spices (pepper, ginger, pimento), dextrose, sugar, antioxidant: ascorbic acid, sodium ascorbate, chili extract, preservative: sodium nitrite, starter cultures, beech wood smoke, natural intestine Sheep
QS Ware: 100g ham “Mettwürstchen” are made from 115g pork meat
May contain traces of mustard and celery
Ham “Mettwurst” & pepper bites
Per 100 g
1161 kJ / 280 kcal
of which saturated fats:
of which sugar:
PEPPER BITES & HAM “METTWURST”
Storage and shelf life
Fundamentally, smoked sausages have a longer shelf life than non-smoked sausages. Nevertheless, they should be kept in the refrigerator for perfect freshness. Depending on the type of smoking, they can be kept here for four to twelve weeks. If stored unclosed in the refrigerator, they can harden a little over several days and weeks. However, this is not bad at all. Many fans of ham sausage even swear by this post-hardening effect.
Consumption of ham “Mettwurst”
Mainly, „Mettwurst“ is eaten as a snack, therefore eaten raw. However, the sausage can also be used as side dish or as a stew inlay. The hearty sausage speciality is also a welcome finger food at parties. Alternatively, the ham sausage can also be heated. Here, however, it is important not to expose it to too much heat and especially not too long. Many „Mettwurst“ fans fry the Pfefferbeißer briefly in a pan with a little oil, so they are also particularly suitable for refining fried potatoes. Attention when BBQing: The ham sausage cuts a good figure here, too. However, since most BBQs produce a lot of heat, it is advisable to place the „Mettwurst“ on the edge of the grill and take it down again after a short time.
The origin of the ham “Mettwurst“
The ham sausage has its origin in days long gone. Since there were no refrigerators back then, smoking was the way to preserve the freshly produced pork. Thus, the delicacy could be consumed for several days without unwanted spoilage of the raw meat. This type of preservation is still popular nowadays.
Mostly, the robust pepper bites serve as a snack for picnics or a long day at the beach — extremely practical and uniquely delicious, aren’t they?
Production of ham “Mettwurst”
In order to obtain the perfect ham sausage, the meat should be allowed to cool to freezing point beforehand. It is then crushed finely to grain size and seasoned with nitrite curing salt and pepper. This step gives the sausage its well-known red colour and the name pepper bites (“Pfefferbeißer”). Depending on the method of preparation and the effort involved, a distinction is made here between natural and artificial casings. The pepper bite is then smoked cold and stored for about a week until it is optimally ripe. Some meat producers do without smoking and let the „Mettwurst“ air-dry. To do this, however, the ham sausage must be minced extremely finely.