photograph of Iowa sorghum field

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Rhubarb and Dandelion Wines from the Amana Colonies

Dutch letters

K&K Popcorn


Massdam Sorghum


Maytag Blue Cheese




Muscatine Melons


Black Walnuts & Pawpaws

Pork Tenderloin



Among the many sausages produced in the Midwest and in Iowa is mettwurst. This is a cold-smoked ring sausage, similar in texture to bratwurst but made in a bigger casing and produced by several small communities of Platte German (Schleswig-Holstein), Dutch, and Luxembourg heritage in southwest Iowa and northwest, Iowa.


Typically made in midwinter (the traditional time to slaughter hogs, due to the cold weather and lack of other high intensity farm duties), the sausage is ground, mixed with spices, and then smoked at 70 degrees F for three hours. Although Germans (and likely Dutch and Luxembourgois) in Europe eat the sausage without further cooking, those Mineola community members of platt German descent do boil or grill the sausage after smoking to make sure that all bacteria are killed. More

  (4 minutes)
interview with Gary Schoening
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Gary Schoening

204 Harolds Drive

Glenwood, IA 51534



Lyon County Locker

119 N. Story Street

Rock Rapids, IA 51246



 Remsen Processing Center
230 S. Washington
Remsen, Iowa



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