Spreadable raw fermented sausage with onions

Coarse cooked Mettwurst with sautéed onions

The cooked Mettwurst with onions from Faber Feinkost is a coarse, hearty Mettwurst in a jar with plenty of sautéed onions. Not a fine spread, but a robust, meaty snack sausage, cooked directly in the jar, almost like a meatball in a jar.

Cooked Mettwurst with onions is a coarse, cooked Mettwurst in a jar from Faber Feinkost in Bad Kissingen. The base is fresh pork from the region, supplemented by generous amounts of sautéed onions and a robust, finely balanced seasoning. At Faber, the sausage is cooked directly in the 280g jar, keeping it juicy and meaty.

Coarse, spicy, hearty

This cooked Mettwurst is coarse and meaty, with the full aroma of pork and sweet, sautéed onions—almost like a spicy meatball in a jar, only preserved.

Unlike a fine spreadable sausage, it remains grainy and has real bite. Coarse, spicy, hearty—that's how people like it. The onions give it a delicate sweetness, the spices keep it well-rounded, and the meat stays nice and juicy. In every bite, you can taste the honest butchery; it’s a sausage that fills you up.

It is called "cooked Mettwurst" because it is cooked rather than air-dried. If you like it coarse and robust, this is the right choice for you, completely without the sharpness or hardness of an air-dried Mettwurst. You can slice it or break it up with a fork, just the way you like it.

On hearty bread or warm from the pan

This coarse sausage is right at home on fresh farmer’s bread, sliced or coarsely crumbled with a few onion rings on top.

It shows its most rustic side during a snack with beer and pickles. Quickly heated in a pan, it becomes almost like a small meatball, hearty with fried potatoes or sauerkraut. If you prefer the fine liver sausage side, reach for the liver sausage with veal from the same house.

The large 280g jar is the social type: it is enough for many slices of bread and a whole group at the table. Unopened, it keeps for a long time in the pantry; once opened, it belongs in the refrigerator and tastes best fresh on bread. This way, you always have something hearty on hand for a spontaneous snack.

Cooked directly in the jar in Bad Kissingen

Faber Feinkost is the oldest butcher shop in Bad Kissingen, founded in 1898 by Kaspar Faber and managed by the 4th generation, Thomas Faber, since 2005.

Thomas Faber, a trained chef and certified meat sommelier, selects the pork himself and processes it fresh from the region. For this, the coarse, seasoned mixture is filled with the sautéed onions directly into the jar and cooked inside, allowing the sausage to cook in its own juices. Even the company founder, Kaspar Faber, was a Royal Bavarian Purveyor to the Court in 1911, and more than 125 years later, honest craftsmanship still counts for more at Faber than mass production. Around 60 employees uphold this standard today.

Short distances, regional farms, its own electricity from the roof—that is how Faber understands regionality, with around 40 percent of its electricity supplied by the company’s own photovoltaic system. The cooked Mettwurst with onions is part of the entire range of sausage in a jar from Faber Feinkost. Anyone wishing to continue sampling the hearty collection should also not miss the suckling pig brawn, our best-selling jar from the house of Faber. Simply hearty and good.