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    You are in: Home / Recipes / Homemade Mettwurst Recipe
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    Homemade Mettwurst

    Total Time:

    Prep Time:

    Cook Time:

    168 hrs 40 mins

    40 mins

    168 hrs

    Missy Wombat's Note:

    This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time.

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    Ingredients:

    Yield:

    sausage

    Units: US | Metric

    Per sausage

    Directions:

    1. 1
      Mix all the ingredients together well and grind finely through a meat grinder.
    2. 2
      Knead the mixture for 5 minutes.
    3. 3
      Stuff the mixture into natural skins, naturine skins or silk skins.
    4. 4
      Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
    5. 5
      Too much heat in the first 3 days can lead to fermentation.
    6. 6
      Either smoke twice or eat as is.

    Ratings & Reviews:

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    Nutritional Facts for Homemade Mettwurst

    Serving Size: 1 (516 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1068.6
     
    Calories from Fat 437
    40%
    Total Fat 48.6 g
    74%
    Saturated Fat 17.0 g
    85%
    Cholesterol 430.0 mg
    143%
    Sodium 5832.6 mg
    243%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.0 g
    0%
    Protein 146.7 g
    293%

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