Onion “Mett­wurst” from GS Schmitz

Our onion sau­sa­ge is extra­or­di­na­ri­ly smooth and impres­ses with its culi­na­ry balan­ce bet­ween fresh­ly chop­ped meat, onions and tasty spices. Here you can taste real tra­di­ti­on, which is popu­lar far beyond our city and coun­try bor­ders. We only pro­cess meat that has withs­tood the cri­ti­cal scru­ti­ny of our master but­chers. This is how we ensure the excep­tio­nal qua­li­ty of our incredi­b­ly popu­lar onion sausage.

Onion "Mettwurst" 1


What is onion butch “Mett­wurst”?

The onion butch sau­sa­ge is a tra­di­tio­nal sau­sa­ge spe­cia­li­ty. For its pro­duc­tion, raw pork meat and onions are finely chop­ped and sea­so­ned with nitri­te curing salt and pepper. Simi­lar to minced meat, onion sau­sa­ge is used either as a top­ping for bread or as an ingre­dient in various dishes.


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.

Onion "Mettwurst" 2


What is con­tai­ned in onion “Mett­wurst”?


94% pork, iodi­zed salt (salt, pot­as­si­um iodate), spices, onions, dex­tro­se, thi­c­ke­ner E415, emul­si­fier E471, anti­oxi­dant E300, E301; sea­so­ning, papri­ka fla­vour, acid E330, pre­ser­va­ti­ve E250, star­ter cultures


Onion sau­sa­ge

Nut­ri­tio­nal values
Per 100 g
Calo­rific value:
693 kJ / 166 kcal
10 g
of which satu­ra­ted fats:
4,2 g
1 g
of which sugar:
0,3 g
18 g
2,5 g


Sto­rage and shelf life

Fun­da­ment­al­ly, smoked sau­sa­ges have a longer shelf life than non-smoked sau­sa­ges. Nevertheless, they should be kept in a 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 it is also par­ti­cu­lar­ly sui­ta­ble for refi­ning the fla­vour of 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 remove it 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 before pro­ces­sing. 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 pre­pa­red. Some meat pro­du­cers do without smo­king and let the „Mett­wurst“ air-dry. To do this, howe­ver, the ham sau­sa­ge must be minced extre­me­ly finely.