Pronunciation: [MEHT-wurst; MEHT-vursht]
Also called Schmierwurst because it's soft enough to smear or spread, this German pork sausage is bright red, fatty and seasoned with coriander and white pepper. Though it's uncooked, mettwurst is cured, smoked and ready to eat. It's usually spread on bread or crackers.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.