Making Mettwurst

After learning his trade in smallgoods making throughout Europe, Jakob perfected the art of making a variety of smallgoods, particularly mettwurst – and the business started to grow based on the quality and flavour.

In 1942 Jakob’s son, Frank, saw a future in the popular mettwurst and decided to concentrate on this product exclusively and within a few years customer demand had taken the factory from 17 sq metres to a rebuilt 80 sq metre factory.  Wintulichs mettwurst has been the business’ hero from the very beginning.

See our history page for the full journey.

Whilst most of the machinery has been modernised, the process has remained authentic back to its origin. Raw premium meat is minced and blended with spices with the mixture then filled into casings. The various sizes produced are then hanged to ferment and cook.

During the cooking process redgum smoke fills the smokehouse whereby the smoke flavours infuse into the mettwurst – giving the ‘stick of mettwurst ‘ that unique Wintulichs quality and flavour.

Cured mettwurst can keep for months. The best way to store is by hanging it in a cool and ventilated place (approximately 10ºC to 15ºC) where it will continue to mature. If this is not possible, then place the stick in the fridge.

If keeping mettwurst in the fridge, you should remove only enough skin to access the quantity of mettwurst you require.

Without the skin, the mettwurst will not last as long (even if stored in the fridge). Once cut, the mettwurst should be covered tightly with cling film around the cut surface/end and placed in the fridge.

You may notice that the cut end of the mettwurst discolours slightly – this is due to slight oxidation. Salt may have also started to crystallise on the end surface, which may alter the taste slightly, but it will just be the end piece that is affected and the remainder of the mettwurst will be fine.

The tradition since 1909 is that at Wintulichs we spelt Mettwurst as ‘Metwurst’ (one “T”) based on tradtional German language… however – as of 2024, we have modernised and standardised to the “Two T’s”.

The common spelling is Mettwurst.  (2 “T’s”)

For the definition of Mettwurst (or Metwurst) is…  a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst.

Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer smoking.

The Low German word mett, meaning minced pork without bacon, is derived from the Old Saxon word meti (meaning food), and is related to the English word ‘meat’.

Mettwurst can be prepared and eaten a variety of ways, such as cooked or fried or spread on rye bread with onions and eaten raw. When minced raw pork is prepared without curing or smoking, it is called simply Mett.

In South Australia, due to its large German immigration in the 19th Century (into the Barossa Valley and Adelaide Hills), mettwurst (sometimes spelled metwurst!!) is very common: it is created in the North German style and served as a cold cut. It is often used in school lunches and as a snack during parties.

Wintulichs is a well-known South Australian brand originating from a strong German history.  South Australian mettwurst is not just made from pork meat; kangaroo mettwurst can be variant.