Roasted onion cooked mettwurst

Ingredients for 1 servings:

• 750 g pork cheek(s), also really fat belly
• 500 g pork shoulder, with approx. 10% bacon
• 250 g beef
• 500 g meat broth, must be calculated individually after cooking the meat
• 22 g curing salt
• 3 ½ g pepper
• 2 g paprika powder
• ½ g coriander powder
• 2 g nutmeg
• 60 g fried onions
• 1 g ascorbic acid
• 30 g potato starch
• 1 g glutamate, optional
• 2 g powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Spreadable sausage

The spices are designed for 1 kg of meat and must be adjusted and weighed after the meat is cooked. The meat is cooked and weighed, and 25% of the weighted, cooked meat is added as meat broth to determine the ingredients. Now, the meat and all ingredients are minced using the 4.5 mm grinder. The 25% meat broth (the broth in which the meat was cooked) is added and everything is mixed. Then, everything is minced again and filled. Cooking time for cans/jars: 2 hours. Brewing time for sterile casings/artificial casings: 1 minute per mm at 75°C.