German Dried Sausage Recipes

HOMEMADE METTWURST

Homemade Mettwurst image

Make and share this Homemade Mettwurst recipe from Food.com.

Provided by Missy Wombat

Categories Pork

Time P7DT40m

Yield 1 sausage

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1068.6, Fat 48.6, SaturatedFat 17.1, Cholesterol 430, Sodium 5832.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 146.8

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