Ingredients for Homemade Mettwurst
- Pork
- Coarse Salt
- Black Pepper
- Liquid Glucose
- Dried Garlic
- Mustard Seeds
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How to Make Homemade Mettwurst
- In a large bowl, combine all ingredients (see below). Ensure thorough mixing.
- Grind the mixture finely using a meat grinder. (If using a hand grinder, this may take several passes.)
- Knead the ground meat mixture vigorously for 5 minutes to develop the texture and bind the ingredients.
- Stuff the mixture into prepared natural casings, such as hog casings, or use collagen casings. (Ensure casings are properly soaked and prepared according to package instructions.)
- For thin sausages, hang to dry at a lukewarm room temperature (around 65-70°F / 18-21°C) for 7 days. Thicker sausages require up to 14 days of drying.
- During the first 3 days, maintain a consistent, cool temperature. Avoid direct heat or warm environments to prevent unwanted fermentation.
- After the drying period, you can either cold-smoke the sausages twice for enhanced flavor or enjoy them as is. (Smoking will add a smoky depth of flavor and extended shelf life.)
Nutrition Information (Approximate per serving)
Sodium
243 g
Sugar
0g
Fat
85g
Carbs
0g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Side Dishes Pork German 1 Day Or More European Heirloom Historical Holiday Event Winter Smoker Dutch Dietary Seasonal Comfort Food High Protein Low Carb Wild Game High In Something Low In Something Meat Pork Sausage Taste Mood Savory Equipment Grilling Number Of Servings
