Cooked Mettwurst, firm to slice

Ingredients for 1 servings:

• 750 g pork neck, minced or ground
• 15 g salt or nitrite curing salt
• 3 g mustard seeds
• 2 ¼ g pepper, freshly crushed or ground
• 2 ¼ g onion(s), dried
• 2 ¼ g sweet paprika powder
• 1 ½ g garlic powder
• 1 ½ g nutmeg
• 4 g gelatin powder
• 2 ¼ g glucose (dextrose)

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

If the neck meat isn’t yet minced, grind it through a 3- or 4.5-inch slice. Alternatively, have a butcher do it. If you don’t want to use neck meat or don’t have access to a grinder, you can also use ground meat. Mix the meat with all the ingredients until a homogeneous mixture forms. Regular salt will make the sausage gray, while nitrite curing salt will redden it. Wear disposable gloves for hygiene. Another method: use a food processor. Boil 5 200-ml Weck jars and lids. Let cool. When the jars are at room temperature, fill each jar with 150 g of sausage meat. Make sure there are no air bubbles. Remove any by tapping. Boil the filled and sealed jars in a preserving kettle at 100°C for 2 hours. Then let them cool in water. Let them “mature” in a cool place for 1-2 days.