Fresh Metwurst  (Completely Uncooked) Place a fresh Woudstra Metwurst (or two) in a large pan.  I use a large straight-sided fry pan.  Fill the pan with cool water ½ to ¾ up the side of the sausage.  Bring to a nice simmer over medium heat.  This will take about 7 – 10 minutes.  With tongs, carefully turn the sausage being careful not to break the casing.  Continue to cook, turning the sausage about every 5 minutes for a total cooking time of about 25 to 30 minutes.  Doneness can be determined by looking and if you are still not sure, prick the skin with the tines of a fork (be careful where you do this because it can cause quite a spray) and if the juices are light (not dark) the sausage will be done.  Now comes the “do I eat the skin or not” question.  I happen to like the skin so at this point, I pour out the water, add a little oil to the pan, and brown the Metwurst on both sides as this makes the skin tastier.  If you are a “no skin” person, this step is unnecessary.  Just remove the Metwurst to a platter and slice in 2-3 inch chunks and serve.

Smoked Metwurst  (Partially cooked) Follow the same directions, but the cooking time can be cut by 10 minutes or so because the sausage is already partially cooked. (15 – 20 minutes total cooking time) Brown if desired. With both recipes, it is very easy to let it “hold” by just turning down the burner to low and letting it rest in the gently simmering water.  As with any sausage, prick the skin at the end of cooking while still in the pan so you don’t get an unwelcome shower while cutting.