Renegade Mettwurst

Ingredients for 1 servings:

• 600 g lean pork
• 400 g bacon (back bacon without rind)
• 26 g curing salt
• 10 g mustard seeds
• 4 g ground pepper
• 4 g pepper, coarsely crushed
• 4 g cane sugar, brown
• 1 g garlic
• 5 g smoked paprika powder, hot
• 3 cl Cognac (Gold Crown)
• Intestines (beef crown casings), 40/43

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 12 days; Cooking/baking time approx. 1 day; Total time approx. 13 days 1 hour 30 minutes

Cut the bacon into long strips and freeze. Cut the pork into long strips and place in the freezer for 3 to 4 hours. Soak the beef casings in lukewarm water for 2 hours before cooking. Mince the frozen meat and bacon through the 8 mm disc, then add all the spices and cognac. Knead everything thoroughly and mince again through the 5 mm disc. Mix everything thoroughly by hand to remove all air. The mixture now goes into the sausage stuffer, and you can start stuffing and tying the casings. Once all the sausages are ready, hang them up for 3 to 4 days at 15-20°C and high humidity to redden. When the sausage has acquired a nice color and the skin feels dry, you can start smoking. Now the Mettwurst sausages are placed in cold smoke for 12 hours, followed by a 24-hour rest, and then another 12 hours in the smoke. The smoke should not exceed 25°C; the colder, the better. After smoking, the sausages are placed in a cool, dark room for 5-7 days to mature. After that, enjoy!