Homemade Mettwurst Sausage Food

HOMEMADE METTWURST

Homemade Mettwurst image

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

Ingredients

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

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

METTWURST

Mettwurst image

German "Fast Food"

Provided by Eric

Categories Charcuterie Main Course Snack

Time P6D

Number Of Ingredients 14

Ingredients

1362 g pork shoulder
681 g pork belly
227 g pork back fat
56 g kosher salt
5.7 g insta cure #1
.6 g garlic
.9 g nutmeg
2.3 g paprika
6.8 g white pepper
2.3 g all spice
13.62 g mustard seed
5 g dextrose
hog casings (28mm - 30mm)
Flavor of Italy Starter Culture

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.

SPICY GERMAN SAUSAGE

Spicy German Sausage image

Make and share this Spicy German Sausage recipe from Food.com.

Provided by Sgt. Pepper

Categories Pork

Time 30m

Yield 3 lb

Number Of Ingredients 11

Ingredients

2 1/2 lbs boneless pork butt or 2 1/2 lbs pork shoulder
2 1/2 teaspoons rubbed sage
2 teaspoons salt
1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper
1 1/2 teaspoons marjoram
1 teaspoon crushed red pepper flakes
1/2 teaspoon savory
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon allspice
enough pork fat, if necessary to make a 3 to 1 meat to fat ratio

Steps:

Cut the meat (and fat, if necessary) into chunks.
Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
Grind the meat and fat together twice, using a coarse blade.
Add the spices to the meat and fat mixture and knead it in thoroughly.
Cover and refrigerate at least a couple of hours or overnight.
The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

Nutrition Facts : Calories 850.5, Fat 59.6, SaturatedFat 20.7, Cholesterol 249.5, Sodium 1782.2, Carbohydrate 2.4, Fiber 1.1, Sugar 0.2, Protein 71.2

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