Homemade spreadable Mettwurst

Ingredients for 6 servings:

• 1,400 g pork shoulder or ham
• 600 g pork back bacon or pork belly
• 8 g black pepper, ground
• 48 g curing salt
• 5 g sweet paprika powder
• 1 g paprika powder, hot
• 8 g sugar
• 1 tbsp mustard seeds, soaked, optional
• 1.3 g onion granules
• ½ clove(s) garlic granules, optional
• 1 g caraway powder
• 7 casings natural crown casing, caliber 25/25

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 1 hour 15 minutes

make your own sausage

Since this is a raw sausage, nitrite curing salt is essential. Soak the casings in lukewarm water for at least 30 minutes. Soak the mustard seeds in water; they should be covered with water. Cut the meat into pieces suitable for grinding. Mix with all the spices, except the soaked mustard seeds, and freeze briefly. Mince with a 3-5 mm disk. Now mix the minced meat with the soaked mustard seeds (drain off any excess water) thoroughly. I put on disposable gloves and do it by hand because that gives me a better feel for when it’s just right. But you can of course also use a food processor with a dough hook. The mixture is perfect when it has a dough-like, sticky consistency. Fill the mixture into the Naturin casings, ensuring that there are as few air pockets as possible. Tie off. (All casings suitable for smoking are suitable. For me, the 25/25 Naturin crown casings mentioned above have proven themselves. Natural casings are also OK, but I have found that the Mettwurst comes out best from the Naturin casings. Hang it in a cool place or in the refrigerator for 48 hours to redden. Then cold smoke it for 6-8 hours. When cold smoking, the lower the temperature, the better. Under no circumstances should it rise above 25°C, as otherwise the protein in the meat will coagulate. The sausage will not spoil, but it has nothing to do with raw sausage! I smoke at a maximum of 10°C. After smoking, it can be eaten immediately. It is better, however, if you let it hang for another day. The sausage keeps in the refrigerator for several weeks and tastes better with each day. I have even stored it in the refrigerator for 6 weeks. However, it gets a little firmer with each day and soon cannot be put back on the Bread is spread and then cut into slices.