Sausage – Coarse Mettwurst A’la Manfred

1. One hour before processing, soak the sheep charcoal in clear tap water for one hour. Change the water every 10 minutes.

1. Parry the pieces of meat. Cut the meat into large cubes and put the fatty meat on one side.

1. Sprinkle the curing salt and pepper over the lean meat cubes. Add a pinch of freshly grated nutmeg, sweet paprika and ground caraway and mix well.

1. Now grind the lean meat through the meat grinder with a 5 mm disc.

1. Then grind the fat portions of meat with a triple slice.

1. Mix both meat masses well together until a homogeneous, bound meat dough is formed. The meat should always be well chilled during processing.

1. Now pull the soaked sheep charcoal onto a 26 mm sausage nozzle and tie the beginning of the intestine with sausage twine.

1. Fill the meat mass into the shaft string. So that the air can escape from the string, pierce a few holes with a needle and fill them with the meat mixture. Twist off the sheep charcoal every 25 centimeters, tie with sausage twine and cut off the finished sausage. Repeat the whole thing 2 more times. When tying off a sausage for the first time, tie in a loop that is large enough to hang up the sausage.

1. Next, the sausage must hang out in a cool place for 24 hours and dry.

1. To finish the sausage, it must be smoked cold for 24 hours at a temperature of 24 to 25 degrees.

1. After the smoking period, the sausage is ready to be eaten immediately.

Annotation:

1. The meat should be fresh and well chilled for processing.