in Germany

Chrissis Mettendchen

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Ingredients for 1 servings:

  • 1 kg pork (nut or shoulder), sheer
  • 1 kg pork belly without rind
  • 50 g curing salt
  • 8 g pepper, white ground
  • 1 tbsp mustard seeds
  • 8 g glucose
  • 10 g Maggi
  • Intestine, (pig small intestine) caliber 28-30 mm
  • Smoking wood, fine beech

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 30 minutes

Freeze the meat for two hours. Then grind it through the 3mm disk of a meat grinder. Add curing salt, glucose, and spices and process thoroughly for five minutes. Fill the mixture into pork casings and hang them on a smoking spit in a cool room to dry. After a day, hang them in the cold smoke and smoke them for at least two to three days, each time for eight to ten hours, until they reach the typical Mettendchen color. They taste great cooked with kale, but are best served with thick mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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