Help needed with German saussage preparation

[Jangar]

Originally posted by Jillibeans
Jangar, I went to see our butcher about the Mettende as we don't have it at our Aldi. It turns out we have another name for it here, you can either eat it cold or hot (if you want to have it hot you just have to heat it in water) but most people have it cold.

The Geflügel (Chicken) and Schinken (Ham) Fleischwors are both cold meats, just slice or put in salads. The red skin just peels off.

Hope this is of help

Enjoy!

I'll try the Mettende both ways

Thanx Jillibeans you're a star