Homemade Mettwurst Sausage
A traditional German charcuterie recipe for making flavorful, cured, and smoked Mettwurst sausage, perfect for charcuterie boards and barbecues.
Discover the art of traditional German charcuterie with this homemade Mettwurst sausage recipe. Mettwurst is a flavorful, cured, and smoked German sausage that boasts robust flavors, lending itself perfectly to any charcuterie board or barbecue. Perfect for enthusiasts passionate about artisanal sausages, this recipe will guide you through the steps to create this culinary delight right in your kitchen.
Ingredients
🥩 1 kg pork shoulder, preferably from a local butcher for a fresh cut
🐖 200 g pork back fat
🧂 20 g kosher salt
🌿 2 g ground black pepper
🎃 1 g ground nutmeg
🌶️ 1 g crushed red pepper flakes
🌾 5 g mustard seeds
🧄 3 cloves garlic, minced
🍷 50 ml dry white wine
🧼 Natural hog casings, soaked and rinsed
Instructions
1- Preparation of Ingredients:
- Thoroughly chill the pork shoulder and pork back fat in the freezer for about 30 minutes. This will make them easier to grind.
2- Grinding Meat:
- Using a meat grinder, such as the KitchenAid Stand Mixer with Food Grinder Attachment, grind the pork and back fat through a coarse plate.
3- Mixing:
- In a large mixing bowl, combine the ground meat and fat with kosher salt, black pepper, nutmeg, crushed red pepper flakes, and mustard seeds.
- Add the minced garlic and white wine into the mixture and knead until thoroughly combined and sticky.
4- Stuffing:
- Fit the KitchenAid Sausage Stuffer Kit to your mixer and stuff the prepared mixture into natural hog casings. Remember to prick any air bubbles with a pin.
5- Curing:
- Hang the sausages in a cool, dark place at around 15°C (59°F) for 24-48 hours to allow them to cure.
6- Smoking:
- Preheat a smoker, such as a Bradley Smoker, to 71°C (160°F) and smoke the sausages for 2-3 hours until they reach an internal temperature of 65°C (149°F).
7- Cooling:
- Remove the sausages from the smoker and let them cool down at room temperature before refrigerating.
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours (plus curing time)
Servings: Makes approximately 10 sausages
Calories per serving: 240
Protein per serving: 17g
Fat per serving: 19g
Carbohydrates per serving: 1g
Equipment: KitchenAid Stand Mixer with Food Grinder Attachment, KitchenAid Sausage Stuffer Kit, Bradley Smoker
Cooking Tips
- Ensure your meat is well-chilled before grinding to maintain a consistent texture.
- Allow ample time for the sausages to cure, which is crucial for developing flavors.
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JLB VIDEO Charcutaria Artesanal: https://www.youtube.com/@jlbvideo
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