1 Review

I have been extensively trained in Food Safety and taught it, along with Sausage Production, for many years. A sausage of this type can not be made Safely as posted. Without a proper amount of Nitrate Cure and aged under specific Temperature and Humidity conditions. There is a high risk of Clostridium Botulinum bacteria growth ( causes Botulism) a long with Listeria. While this may very well be an Old World Recipe, that does not use Nitrate Cure, there is just not enough detail to make a Safe product. This recipe and procedure will result in a sausage that is outright DANGEROUS to consume!...Chef JJ

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Chef JimmyJ September 26, 2015
Homemade Mettwurst