Barossa German Legacy · Cured Sausage
Barossa Mettwurst & Kransky
📷 Closely related photo — Photo: Tamorlan / Wikimedia Commons · CC BY-SA 3.0
Barossa mettwurst is fermented and cold-smoked rather than cooked, which is why settler families could hang it and keep it without refrigeration, and why it's still sliced and eaten raw today.
Barossa mettwurst and kransky are cured, garlicky sausages smoked over local timber, sold sliced or whole from Barossa and Adelaide Hills butchers and market stalls. They're eaten cold on bread or grilled hot at stalls during the region's wine and produce festivals.
Why it's made this way: German-speaking Lutheran settlers who fled religious persecution in Prussia began arriving in South Australia from 1838, settling the Barossa Valley and Adelaide Hills through the early 1840s, and their smallgoods traditions, smoked sausages chief among them, have stayed in continuous local production ever since.
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