The sausages have a strong flavor, and are made from raw minced pork which is then air dried.

Most of the production is the northern provinces of the Netherlands, Groningen, Friesland and Drenthe, where wind conditions are most suitable for rapidly air drying the sausages.

In Sweden, sliced medwurst sausage (boiled or smoked) is typically used on bread for breakfast.

As meat production gradually rose, the sausage began to be used as lunch for field laborers.

[1] The sausage is the direct ancestor of the better-known South African droë wors, which is near identical in its way of production, though the meat used is beef and mutton rather than pork.