Mettwurst in Glas nach Manor Style (Metzler's Meal)

I got the recipe from an old cookbook with recipes from manor farms. In the original, 25 kg of meat, bacon and potatoes were always processed. I took the liberty of reducing the portions a little. When it came to spices, the original was then stingy with information on ingredients and quantities. Apparently they knew what belonged in at the time. That’s why the seasoning mixture grew on my dung. I found the potatoes in it interesting. It’s easy to manufacture.

1. Schrëtt: D'Fleesch schneiden an 2 Mol duerch d'Mëtt Scheiwen schneiden. Dir kënnt och de Fettgehalt erhéijen an 200gr manner Hals zugonschte vum Speck huelen, wat herno an der Verbreedbarkeet opfällt. Déi gekachten kal Gromperen, Zwiebelen (ongekacht) a Knuewel (ongekacht) ginn och duerch de Wollef.

2. Step: season and taste. The spices refer to the total mass. Be careful with salt and pepper. Better to keep something back and season it. The sausage goes into the glass. No loss through cooking !. What’s inside stays inside. So add the spices and mix the mixture well. Season to taste and, if necessary, add seasoning.

Fëllt de gewürzte Fleeschdeeg a Glieser. Fëllt d'Glieser nëmmen 3/4 voll an haalt d'Felge propper. Maacht den Deckel mat der Twist of. Kachen erof. Fir mech mécht de Kombi-Dampfer et. Bei 100 ° C fir 2 Stonnen mat Damp am automatesche Programm.

Regal Liewen ass en halleft Joer. Dëst kann op ee Joer verlängert ginn, wann de Kachprozess no 3 oder 4 Deeg widderholl gëtt. Dëst kann Sporebildende Bakterien (Clostridium botulinum) ëmbréngen, déi am Fleesch fonnt kënne ginn. Botulismus ass eng ganz rar awer och ganz geféierlech Form vu Liewensmëttelvergëftung!