Homemade Mettwurst 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
METTWURST
German "Fast Food"
Provided by Eric
Categories Charcuterie Main Course Snack
Time P6D
Number Of Ingredients 14
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
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
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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