Homemade Mettwurst
"This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time."
- Ready In:
- 168hrs 40mins
- Ingredients:
- 6
- Yields:
-
1 sausage
ingredients
-
Per sausage
- 500 g pork, more lean than fatty
- 1⁄2 ounce coarse salt
- 1⁄16 ounce black pepper
- 1⁄16 ounce liquid glucose (optional)
- 1 pinch dried garlic
- 1⁄4 teaspoon mustard seeds
directions
- Mix all the ingredients together well and grind finely through a meat grinder.
- Knead the mixture for 5 minutes.
- Stuff the mixture into natural skins, naturine skins or silk skins.
- Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
- Too much heat in the first 3 days can lead to fermentation.
- Either smoke twice or eat as is.
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Reviews
-
I've been making Mett for a number of years and I completely agree with Chef JimmyJ. There's no way I would touch this recipe without curing salt added. -
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
RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
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Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
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