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Westfälische Mettwurst Recipe

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This recipe for Westfälische Mettwurst is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 pfund fleisch
100 g salz
8-10 g pfeffer
Directions:
Directions:
Auf 10 Pfund Fleisch rechnet man 100 gr Salz und 8 – 10 gr Pfeffer. Das Mettfleisch wird nach Wunsch durch das mittelfeine oder große Sieb des Fleischwolfs getrieben und gut mit den Gewürzen durchgeknetet, dann in saubere dünne Därme gefüllt. Bei kalter Witterung halten sich die Würste, luftig aufgehängt, längere Zeit frisch. Zum späteren Gebrauch wird die Mettwurst langsam getrocknet und nach Belieben geräuchert.
Personal Notes:
Personal Notes:
Gertrud Schnetgöke is the granddaughter of Anna Theresia Schroeder, the sister of Joseph and Gerhard Schroeder.
English Translation:
Westphalian sausage
10 pounds pork
100 g salt
8-10 g pepper

To 10 pounds of meat is added 100 g salt and 8-10 grams pepper. As you desire, the ground pork meat is driven through medium-fine strainer or large meat grinder and kneaded well with the spices, then stuffed into clean small intestines. In cold weather, keep the sausages, hanging airy, fresh a long time. For later use, the sausage is smoked and dried slowly at will.

 

 

 

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