Mettwurst Recipes

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.

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.

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.

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.