METTWURST
German "Fast Food"
Provided by Eric
Categories Charcuterie Main Course Snack
Time P6D
Number Of Ingredients 14
Steps:
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f - 34F.
- Prepare all of your seasonings, clean and rehydrate your casings, and if you plan on using a starter culture go ahead and rehydrate your starter culture at this point.
- Add your seasonings to the meat and toss to combine. Then grind your very chilled meat on a 4.5mm plate. Rechill your meat after grinding.
- If you plan on using a starter culture add it now to your ground meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
HOMEMADE METTWURST
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
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
SMOKED METTWURST
Steps:
- Set up your meat grinder with a medium or fine plate. Grind the pork and beef cubes through.
- Transfer minced meat to a large mixing bowl. Add Prague Powder #1 and all seasoning. Combine thoroughly.
- With seasoning fully incorporated, work meat through the meat grinder one more time, using the fine plate or setting.
- Using your sausage stuffer, stuff your ground sausage meat into casings.
- Fire up your smoker to 100°F (38°C). Transfer sausages to the smoker. If you have hooks, suspend your sausages on them. If not, rest them on your smoker's grates.
- Smoke for 6 hours. Increase smoker temperature to 160°F (71°C) and cook until meat internal temperature is 150°F (65°C).
- Remove sausages from the smoker. Spray with cold water (also called 'showering') to prevent the cases from shriveling. Rest at room temperature (also called 'blooming') to allow the meat to dry and age. Bloom for 2-3 hours.
- Move sausages to the refrigerator overnight. Eat within 3-4 days, or vacuum seal and enjoy within 3-4 weeks.
Nutrition Facts : ServingSize 2 lb, Calories 244 kcal, Carbohydrate 0.84 g, Protein 20 g, Fat 17 g, SaturatedFat 6.4 g, TransFat 0.1 g, Cholesterol 82 mg, Sodium 737 mg, Fiber 0.3 g, Sugar 0.04 g, UnsaturatedFat 8.67 g
QUEEN CITY METTS
A Cincinnati tradition in grilling season with the added touch of a Wisconsinite. The smoked mettwurst is different from the German type, which is more spreadable. You may want to use smoked sausage or kielbasa if metts are not available in your area. Great for camping or grilling at picnic areas that allow fires.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 40m
Yield 6-8 mettwurst
Number Of Ingredients 5
Steps:
- Place metts in a saucepan along with beer (enough to cover), crushed garlic, coriander seed, and pepper.
- Simmer over low heat or on top of grill for 15-20 minutes.
- Remove metts from liquid and place on grill rack and cook over warm coals until warmed through and browned to your liking.
- May place back in liquid to keep warm for a short while.
- Serve hot on buns with your favorite condiments (mustard, minced onion, horseradish, cooked onion, cooked sweet peppers, warmed drained sauerkraut) or on a plate with kraut or cooked cabbage.
Nutrition Facts : Calories 57.8, Fat 0.1, Sodium 5.5, Carbohydrate 5.7, Fiber 0.4, Protein 0.8
More about "mettwurst recipes"
METTWURST RECIPE - GERMAN CULTURE
From germanculture.com.ua
MAKE YOUR OWN METTWURST - SUPER TASTY SPREADABLE VARIANT
From wurstcircle.com
5/5 Published 2021-03-30Uploaded 2021-03-31
- Cut your meat and back fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
- Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
ROHWURST - TYPES OF GERMAN SAUSAGE - THE SPRUCE EATS
From thespruceeats.com
- Rohwurst. The meat for the sausage is chopped fine, together with table salt and often curing salt (usually sodium nitrite). During the ripening process, lactobacilli and their companion bacteria ferment sugars to lactic acid and secondary aroma - producing compounds.
- Landjaeger - German Dried Sausage. The "Landjäger" sausage is common to southern Germany and Switzerland. It is about 6 to 8 inches long, rectangular in cross-section, and made from 80% beef and 20% bacon.
- Mettwurst Sausage. Mettwurst is a "Rohwurst" made from pork and beef. "Mett" means chopped meat in northern Germany and is also the name of a raw tartar made from pork which is sold fresh on a daily basis at the butcher's.
ZWIEBELMETTWURST - A CLASSIC GERMAN SPREAD WITH ONIONS
From wurstcircle.com
- Cut your meat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
METTWURST / DAUERWURST: GERMAN DRY SAUSAGE HOW TO WITH ...
From youtube.com
WESTFäLISCHE METTWURST (WESTPHALIAN METTWURST)
From meatsandsausages.com
HOW WE MAKE OUR SOUTH AUSTRALIAN METTWURST AT WINTULICHS ...
From wintulichs.com
HOMEMADE METTWURST SAUSAGE RECIPE - THERESCIPES.INFO
From therecipes.info
METTWURST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRATWURST RECIPES | ALLRECIPES
From allrecipes.com
WHAT IS METTWURST? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
METTWURST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
METTWURST-RECIPES | EAT SMARTER USA
From eatsmarter.com
MAKING YOUR OWN METTWURST WITH A CURE
From kitchenproject.com
GERMAN METTWURST | SMOKING MEAT FORUMS - THE BEST SMOKING ...
From smokingmeatforums.com
COOKED METTWURST | NUESKE'S
From nueskes.com
BLUE GRASS HOT METTWURST WITH PEPPERS & ONIONS - BLUE ...
From bluegrassqualitymeats.com
A METTWURST RECIPE FORMULATED FOR HOME SAUSAGE MAKING ...
From pinterest.ca
METTWURST - STREICHFäHIGE (SPREADABLE METTWURST)
From meatsandsausages.com
19 HEARTY BRATWURST RECIPES - TASTE OF HOME
From tasteofhome.com
METTWURST - OLDFATGUY.CA
From oldfatguy.ca
HOW TO MAKE SPICY SMOKED METTWURST - SMOKED & CURED ...
From smokedandcured.com.au
FRIED METTWURST AND PEPPERS - RECIPE - KETOKOOKIN'
From ketokookin.com
METTWURST | RECIPES WIKI | FANDOM
From recipes.fandom.com
METTWURST RECIPE – GERMAN CULTURE - MASTERCOOK
From mastercook.com
A METTWURST RECIPE FORMULATED FOR HOME SAUSAGE MAKING ...
From pinterest.ca
THE ULTIMATE GUIDE TO GERMAN SAUSAGES #5: METTWURST
From asausagehastwo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love