What is Metworst?

also spent the worst level, MetWorst is a traditional type of Dutch sausage. It is a strong, slim type of dry sausage, usually sold in the rings. Pork sausage is often served with fresh prepared cabbage like Kale.

The meat is prepared from raw ground pork. The strong taste of the sausage makes it a popular choice throughout the Netherlands. It is dried in the air, helping to prevent the spoil and providing it with a long service life. This longevity has made food very popular with poor farmers and other people who need fresh, cheap meat throughout the year.

One of the most common uses of this sausage is the preparation of food known as Boerennkoolstamppot met with the worst . This meal consists of sausage, potatoes and curly kale, as well as several aromatic substances. Milk and butter are usually included in the recipe, as well as salt and pepper. Smoked sausage is boiled with kale and potatoes and the other two ingredients are crushed by milk before serving with metworseither aside or at the top of the mixture.

Another common use of sausage is in a cheap transmission lunch of field workers. Since the meat does not spoil, it is a popular lunch meat that can be eaten without having to travel or access to a heavy cooler. Because sausage is the type of the worst or dried air and finely chopped meat, it is full and tasty without being a mess to eat at work.

different brands MetWorst can vary very much. When buying a product, it is important to check the labels to ensure that it works with any recipes that the chef has chosen. If you simply buy a sausage to be refreshed, the label control is still important in distinguishing how to prepare MetWorst, as well as its longevity. Although sausage can be available in some grocery stores, the most common place to find IT outside the Netherlands is in SPecial grocery stores or online stores.

Dutch MetWorst should not be confused with the German mettworst. Although two meat sounds the same, they are prepared very differently. The second sausage is not dried through the air, but instead cured and smoked like canned meat. It is much softer and, depending on the area in Germany in which it is ready, can even be spread out. His root word, mett , refers to his ground pork base.