German Dried Sausage Food
HOMEMADE METTWURST
Make and share this Homemade Mettwurst recipe from Food.com.
Provided by Missy Wombat
Categories Pork
Time P7DT40m
Yield 1 sausage
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1068.6, Fat 48.6, SaturatedFat 17.1, Cholesterol 430, Sodium 5832.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 146.8
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