Mettwurst in Glass According to Manor Style (butcher’s Meal)

5 from 5 votes
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 1 people
Calories 118 kcal


  • 1 kg Pork neck
  • 1 kg Beef (upper shell or high rib)
  • 1 kg Bacon fat
  • 1 kg Floury potatoes (cooked)
  • 3 Pc. Chopped onion
  • 5 Toes Chopped garlic
  • 45 g Sea salt
  • 10 g Dried marjoram
  • 8 g Black pepper
  • 3 g Nutmeg
  • 2 Pc. Ground cloves
  • 2 tbsp Sweet paprika powder
  • 15 g Honey or beet syrup
  • 1 g Pimento


  • 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. Step: Cut the meat and grind 2 times through the middle slice. You can also increase the fat content and take 200gr less neck in favor of the bacon, which is noticeable afterwards in the spreadability. The boiled cold potatoes, onions (uncooked) and garlic (uncooked) also go through the wolf.
  • 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.
  • Fill the seasoned meat dough into glasses. Fill the glasses only 3/4 full and keep the rim clean. Close the lid with the twist off. Boiling down. For me, the combi steamer does it. At 100 ° C for 2 hours with steam in the automatic program.
  • The shelf life is half a year. This can be extended to a year if the boiling process is repeated after 3 or 4 days. This can kill spore-forming bacteria (Clostridium botulinum) that may be found in meat. Botulism is a very rare but also very dangerous form of food poisoning!


Serving: 100gCalories: 118kcalCarbohydrates: 1.6gProtein: 21.5gFat: 2.7g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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