Homemade Mettwurst

READY IN: 168hrs 40mins
Recipe by Missy Wombat

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

Top Review by Chef JimmyJ

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

Ingredients Nutrition


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

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