How To Eat Mettwurst Food

SIMPLE & EASY STOVE TOP METTWURST SAUSAGE

Steps:

• 1. I used my cast iron skillet for this recipe. I used 2 packages totaling 8 sausage links. You may use other sausages of choice also, Fresh or smoked.
• 2. Add the links to the cast iron skillet, then pour in the chicken broth, and cover and cook over medium high heat till most of the liquid evaporates.
• 3. Remove the lid then allow the sausages to brown on all sides, turning frequently till golden brown or as desired. Serve on your favorite buns with your favorite condiments. Enjoy. These sausages are made fresh in the Walt's store where I shop, not too many stores make their own homemade sausages anymore. They were quite tasty moist and juicy, and had great flavor. I just wanted to try something different, and both my husband & I loved them. You could also add onions and peppers to the skillet if desired, but since it was my first time having them I wanted to enjoy the true flavor of the sausage & they were really very good.
• 4. You could also add peppers like this which I did with the Irish Sausage which I bought from the same store.

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.