Mettwurst coarse

Spreadable sausage is roughly divided into two classes: the spreadable raw sausage and the cooked spreadable sausage. Both types of sausage are delicious, but fundamentally something completely different in terms of taste and production. Examples of our homemade spreadable raw sausage are the fine Mettwurst , the coarse Mettwurst and our semi-coarse Mettwurst as well as the tea sausage and pepper bags. But the onion Mettwurst and our beef onion Mettwurst also belong to this category.

Our range of cooked sausage spreads is also very extensive. These include, for example, our classics, the delicatessen liver sausage fine and liver sausage coarse , but also our homemade truffle liver sausage, cranberry liver sausage and other products are very popular with lovers of specialties. The cooked sausage spreads are almost always liver sausages. We make them with a very high liver content of around 25%, which ensures a particularly full flavor. In addition, the liver sausage spreads are made from pre-cooked ingredients, apart from the liver, which has to be fresh in the sausage. This ensures that the liver sausage mixture remains stable. The only exception here is our onion spread.

Spreadable raw sausage is available in countless variations. With our Mettwurst, we rely on freshly made, creamy consistency and weekly production. A spreadable raw sausage is not intended for immediate consumption, but also not for long-term storage ( see guidelines for meat and meat products ). This means that it has a good shelf life, but not as long as a sliceable raw sausage, such as our fine salami.

Spreadable sausage is the most calorie-rich sausage - not to mention our crackling fat. The fat is needed in the sausage to make it spreadable. With less fat it would no longer be a spreadable sausage. So be careful with reduced-fat spreadable sausages, because here the fat has to be replaced with something else, usually artificial. Enjoy your spreadable sausage consciously, then the extra calories won't matter too much over the course of the day.

Almost all of our spreadable sausages go into the smokehouse, the only exception is our Leberwörschdla. The reason for this is the casing. Our Leberwörschdla have a very long shelf life because the casing is very dense. This prevents bacteria or harmful environmental influences from getting to the contents. But the smoke also cannot get through this casing.
This is different with other spreadable sausages, such as the Mettwurst with cellulose fiber casing or our coarse liver sausage with a fat end. Here the smoke can do its work and contributes significantly to the outstanding taste of our coarse Mettwurst and other variants of the popular specialty. So when you buy Mettwurst from Freyberger, you can look forward to a delicately smoked taste.