Mettwurst coarse

Spreadable sausage is roughly divided into two categories: the spreadable raw sausage and the cooked spreadable sausage. Both types of sausage are delicious, but fundamentally different in terms of taste and production. Examples of our homemade spreadable raw sausage are thefine Mettwurst, the coarse Mettwurst and our semi-coarse Mettwurst, as well as the Teewurst and Pfeffersäckchen (pepper sausage). But also the onion Mettwurst and our beef onion Mettwurst are included.

Our range of cooked sausage spreads is also very extensive. These include, for example, our classics, the Delikatessliver sausage fineandCoarse liver sausageOur homemade truffle liver sausage, cranberry liver sausage, and other products are also very popular with lovers of these specialties. Our cooked spreadable sausages are almost always liver spreadable sausages. They are made with a very high liver content of around 25%, which ensures a particularly full flavor. Furthermore, our liver spreadable sausages are made from pre-cooked ingredients, except for the liver, which must be added fresh. This ensures the consistency of the liver sausage mixture. The only exception to this is our onion spread.

Spreadable raw sausage is available in countless variations. Our Mettwurst is freshly made, with a creamy consistency and weekly production. Spreadable raw sausage is not intended for immediate consumption, nor for long-term storage (see Guidelines for meat and meat productsThis means that it has a good shelf life, but not as long as a sliceable raw sausage, such as our premium salami.

Spreadable sausage is the most calorie-dense sausage—not to mention our crackling fat. The fat in the sausage is needed to make it spreadable. With less fat, it wouldn't be a spreadable sausage anymore. So be careful with reduced-fat spreadable sausages, because the fat has to be replaced with something else, usually artificial. Enjoy your spreadable sausage mindfully, and the extra calories won't matter too much over the course of a day.

Almost all of our spreadable sausages go through the smokehouse, with our Leberwürschdla being the only exception. This is due to the casing. Our Leberwürschdla keep very well because the casing is very dense. This prevents bacteria or harmful environmental influences from reaching the contents. But the smoke also can't penetrate through this casing.
This is different with other spreadable sausages, such as our Mettwurst with cellulose casing or our coarse liverwurst with a fat end. Here, the smoke can do its work and contributes significantly to the outstanding flavor of our coarse Mettwurst and other variations of this popular specialty. So, when you buy Mettwurst from Freyberger, you can look forward to a delicately smoked taste.