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Cooked onion – Mettwurst in a jar

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Ingredients for 1 servings:

  • 5 onions, finely diced
  • 1 ½ kg Mett, Thuringian or pork mince
  • 1 tbsp curing salt, alternatively table salt
  • Pepper, freshly coarsely ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Onion Mett or cooked Mettwurst

Mix the above ingredients well and fill into carefully prepared small (250ml) preserving jars with twist-off lids, leaving a lid about 1cm below the rim. The rim of the jars must remain clean. Close the jars. Fill a deep baking tray about 1-2cm high with water and place the jars on the baking tray in the water, making sure the jars are not touching. Place a clean but wet cloth over the jars and put the tray in the preheated oven / bottom rack. The preheating time is 1.5 hours at E: 180°C top and bottom heat, H: 160°C, G: level 3. The specified curing salt can be replaced with normal table salt, but the sausage will then not stay as pink, which does not affect the taste.

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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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