Homemade Mettwurst

May 11, 2023May 11, 20230 12

Homemade Mettwurst recipe for a delicious sausage

by The Chefin Meat

Prep

30 min

Cook

3 hours

Ready In

15 hours

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

450

Sugar

Fat

43g

Mettwurst is a traditional German sausage that has been enjoyed for centuries. Made from finely minced pork and seasoned with a blend of spices, this sausage has a bold flavor that's perfect for grilling or snacking. While it may seem intimidating to make your own sausage at home, the process is relatively simple and can yield delicious results. The curing and smoking process allow the flavors of the sausage to develop and intensify, resulting in a savory and satisfying snack that's perfect for any occasion.

Instructions

1.	Grind the pork in a meat grinder until it's finely minced.
2.	In a small bowl, mix together the salt, black pepper, garlic, and mustard seeds.
3.	Add the spice mixture to the minced pork and mix well.
4.	Add the liquid glucose to the mixture if desired and mix again.
5.	Stuff the meat mixture into sausage casings, making sure to remove any excess air.
6.	Hang the sausages to cure for at least 12 hours at 18-20°C.
7.	Smoke the sausages for 2-3 hours at 18-22°C until they're fully cooked.
8.	Store the sausages in the refrigerator until ready to serve.

PROS

Homemade Mettwurst is a delicious and flavorful sausage that’s easy to make at home.

The recipe allows you to control the ingredients and quality of the sausage.

It’s perfect for grilling or snacking on as a high-protein snack.

CONS

This sausage is high in calories and fat, so it should be eaten in moderation as part of a balanced diet.

The process of curing and smoking the sausage can be time-consuming and requires specific equipment.

HEALTH & BENEFITS

While Mettwurst isn’t nutritionally dense, it’s high in protein, which is important for building and repairing muscle tissue.
It also contains iron, zinc, and vitamin B12, which are essential for energy production and maintaining a healthy immune system.

	500 g pork , more lean than fatty
	1/2 ounce coarse salt
	1/16 ounce black pepper
	1/16 ounce liquid glucose ( optional )
	1 pinch dried garlic
	1/4 teaspoon mustard seeds