Homemade Mettwurst - cooking recipe
Ingredients
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Per sausage
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
Preparation
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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.
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