Homemade Mettwurst Sausage Food

METTWURST

Steps:

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f - 34F.
• Prepare all of your seasonings, clean and rehydrate your casings, and if you plan on using a starter culture go ahead and rehydrate your starter culture at this point.
• Add your seasonings to the meat and toss to combine. Then grind your very chilled meat on a 4.5mm plate. Rechill your meat after grinding.
• If you plan on using a starter culture add it now to your ground meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
• Stuff your mince meat into the casings, link, and prick out any air pockets.

SMOKED METTWURST

Steps:

• Set up your meat grinder with a medium or fine plate. Grind the pork and beef cubes through.
• Transfer minced meat to a large mixing bowl. Add Prague Powder #1 and all seasoning. Combine thoroughly.
• With seasoning fully incorporated, work meat through the meat grinder one more time, using the fine plate or setting.
• Using your sausage stuffer, stuff your ground sausage meat into casings.
• Fire up your smoker to 100°F (38°C). Transfer sausages to the smoker. If you have hooks, suspend your sausages on them. If not, rest them on your smoker's grates.
• Smoke for 6 hours. Increase smoker temperature to 160°F (71°C) and cook until meat internal temperature is 150°F (65°C).
• Remove sausages from the smoker. Spray with cold water (also called 'showering') to prevent the cases from shriveling. Rest at room temperature (also called 'blooming') to allow the meat to dry and age. Bloom for 2-3 hours.
• Move sausages to the refrigerator overnight. Eat within 3-4 days, or vacuum seal and enjoy within 3-4 weeks.

HOMEMADE METTWURST

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.

QUEEN CITY METTS

Steps:

• Place metts in a saucepan along with beer (enough to cover), crushed garlic, coriander seed, and pepper.
• Simmer over low heat or on top of grill for 15-20 minutes.
• Remove metts from liquid and place on grill rack and cook over warm coals until warmed through and browned to your liking.
• May place back in liquid to keep warm for a short while.
• Serve hot on buns with your favorite condiments (mustard, minced onion, horseradish, cooked onion, cooked sweet peppers, warmed drained sauerkraut) or on a plate with kraut or cooked cabbage.