Homemade Mettwurst

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 168hrs 40mins
YIELD: 1 sausage
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement