Smoked Mettwurst Food
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.
Nutrition Facts : ServingSize 2 lb, Calories 244 kcal, Carbohydrate 0.84 g, Protein 20 g, Fat 17 g, SaturatedFat 6.4 g, TransFat 0.1 g, Cholesterol 82 mg, Sodium 737 mg, Fiber 0.3 g, Sugar 0.04 g, UnsaturatedFat 8.67 g
QUEEN CITY METTS
A Cincinnati tradition in grilling season with the added touch of a Wisconsinite. The smoked mettwurst is different from the German type, which is more spreadable. You may want to use smoked sausage or kielbasa if metts are not available in your area. Great for camping or grilling at picnic areas that allow fires.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 40m
Yield 6-8 mettwurst
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.8, Fat 0.1, Sodium 5.5, Carbohydrate 5.7, Fiber 0.4, Protein 0.8
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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