Homemade Mettwurst
Craft your own charcuterie masterpiece with this irresistible Homemade Mettwurst recipe, a traditional German delicacy brimming with bold, smoky flavors. Made from a savory blend of pork shoulder, rich pork back fat, and a medley of spices like nutmeg, coriander, and garlic, this Mettwurst is cold-smoked to perfection for that signature depth of flavor. The process includes stuffing natural hog casings and drying and smoking the sausages to capture their authentic texture and taste, perfect for spreading on rye bread or serving alongside a charcuterie board. With detailed step-by-step instructions, from preparing the casings to achieving the ideal smokiness, this recipe promises a deliciously rewarding DIY experience for beginner and seasoned sausage makers alike. Transform your kitchen into a smokehouse with this timeless delicacy, ideal for savoring at home or sharing with friends and family!
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Recipe Information
Ingredients
- 500 g Pork shoulder
- 250 g Pork back fat
- 15 g Salt
- 2 g Cure #1 (sodium nitrite)
- 5 g Coarse black pepper
- 3 g Ground coriander
- 2 g Ground nutmeg
- 2 cloves Garlic, minced
- 5 g Sugar
- 50 ml Cold water
- 2 m Natural hog casings
Instructions
1. Start by soaking the hog casings in cold water for at least 30 minutes. Rinse them thoroughly inside and out to remove any salt.
2. Cut the pork shoulder and pork back fat into small cubes (about 2 cm) and partially freeze them for 30 minutes to make grinding easier.
3. Using a meat grinder fitted with a coarse plate, grind the pork shoulder and pork back fat into a large mixing bowl.
4. Add the salt, Cure #1, black pepper, coriander, nutmeg, minced garlic, and sugar to the ground meat and mix thoroughly to ensure even distribution of the seasonings.
5. Gradually add the cold water to the mixture, stirring continuously until the mixture becomes sticky and binds together. This will help achieve the desired texture.
6. Rinse the prepared hog casings with cold water again and fit them onto a sausage stuffer. Fill the casings with the meat mixture, being careful to avoid air pockets. Twist the casing at regular intervals to create individual sausages.
7. Hang the sausages in a cool, well-ventilated area (ideally 20°C or lower) to dry overnight, allowing the flavors to develop.
8. Cold-smoke the sausages in a smoker at a temperature below 30°C (86°F) for 6–8 hours, or until the sausage reaches your desired level of smokiness.
9. Once smoked, store the Mettwurst in the refrigerator or vacuum-seal and freeze for longer shelf life.
10. Serve thinly sliced or spread on rye bread for an authentic taste.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
