Mettwurst in the Landjäger style

Ingredients for 8 servings:

• 800 g pork, marbled, from the shoulder
• 200 g lean beef from the breast
• 23 g curing salt
• 2 g caraway seeds, crushed
• 3 g black pepper, ground
• 2 g sugar
• ½ g coriander, ground
• ½ g garlic, finely grated or granulated
• 1 tsp soy sauce

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 28 days; Total time approx. 28 days 1 hour 30 minutes

air-dried, smoked in beech smoke

Cut the meat into smaller pieces and, while well chilled (or freeze for 2 hours in the freezer), mince through a 3 mm diameter disc. Add the spices and knead thoroughly. Using a sausage stuffer, fill the mixture into sheep’s casings, small pork casings, or beef crown casings (28/30 gauge). Twist the sausages once to the right, then the next time to the left, at a length of approximately 15 cm. After stuffing, the sausage should be left to mature in a well-ventilated room with relatively high humidity. Cold smoking can begin after the second week. With appropriate handling and storage, the sausage will be properly mature after approximately 28 days.