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Mettwurst Recipe

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This recipe for Mettwurst, by , is from The Porters Lake Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chef Kerry Wells
Added: Tuesday, November 9, 2010


3 lbs pork shoulder, 1 lb veal, and 1 lb lean beef chuck
2 tablespoons kosher salt
1 tablespoon ground white pepper
1 teaspoon ground coriander
1 teaspoon ground celery seed
1 teaspoon allspice
1/2 teaspoon ground dried marjoram
1/2 teaspoon ground caraway seed
1 teaspoon whole mustard seed
1 level teaspoon Instacure or Prague powder #1

1.Trim the pork,veal and beef. Cut it into 1 inch cubes and refrigerate for 1/2 hour to chill.
2.Grind the meat through the medium or fine plate on your meat grinder.
3.Measure and combine the cure and spices, and mix them thoroughly with the ground meat for at least 2 minutes. Use your hands for mixing to assure even distribution.
4.Once the sausage is fully mixed, grind it all one more time through the fine plate on your meat grinder, stuff the finely ground sausage into casings (large pork casings or small beef rounds work best), and prepare it for the meat smoker.
5.Smoke the sausage with a heavy smudge at 100-120 degrees F for at least 6 hours, then increase the smoker temperature to 160 degrees and continue cooking until the internal temperature is 152 degrees F.
Shower and then bloom the sausage for several hours , and then remove it to the cooler or refrigerator overnight before packaging.

Personal Notes:
Personal Notes:
Blooming Sausage:
Lay the finished sausage in a rack or drainer over the kitchen sink and shower with cold water for 2-3 minutes or until the internal temperature of the sausage cools to roughly 110 degrees.

Hang the showered sausage at room temperature to dry (bloom) an hour or two. During this "blooming" period the sausage will take on a richer, darker color.




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