Mettwurst with red wine

Ingredients for 4 servings:

• 400 g lean pork
• 400 g pork belly, fresh
• 1 pinch(s) pepper, white
• 1 ½ tsp fennel seeds
• ½ tsp clove powder
• ½ tsp mace, ground
• ½ tsp allspice powder
• 270 g crème fraîche
• 80 ml red wine, dry
• Nutmeg, freshly grated
• 7 bay leaves
• 1 tsp peppercorns

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

preserved in jars

Pass both meats through the fine disks of a meat grinder. Sprinkle with white pepper, add the coarsely crushed fennel, and the spices. Add 1 teaspoon of salt and knead everything well by hand. Cover and let it rest in the refrigerator. Preheat the oven to 100°C. Add the crème fraîche and red wine to the meat and knead well until the dough becomes smooth. Season with salt, nutmeg, and pepper. Now fill the jars with the mixture. Sprinkle with bay leaves and peppercorns and seal the jars. Place the jars on a deep baking tray, pour boiling water all around, and place in the oven. Cook in the oven for about two hours. Then remove, let cool, and store in a cool place.