Sausage – Coarse Mettwurst A’la Manfred

• One hour before processing, soak the sheep charcoal in clear tap water for one hour. Change the water every 10 minutes.

• Parry the pieces of meat. Cut the meat into large cubes and put the fatty meat on one side.

• Sprinkle the curing salt and pepper over the lean meat cubes. Add a pinch of freshly grated nutmeg, sweet paprika and ground caraway and mix well.

• Now grind the lean meat through the meat grinder with a 5 mm disc.

• Then grind the fat portions of meat with a triple slice.

• Mix both meat masses well together until a homogeneous, bound meat dough is formed. The meat should always be well chilled during processing.

• Now pull the soaked sheep charcoal onto a 26 mm sausage nozzle and tie the beginning of the intestine with sausage twine.

• Fill the meat mass into the shaft string. So that the air can escape from the string, pierce a few holes with a needle and fill them with the meat mixture. Twist off the sheep charcoal every 25 centimeters, tie with sausage twine and cut off the finished sausage. Repeat the whole thing 2 more times. When tying off a sausage for the first time, tie in a loop that is large enough to hang up the sausage.

• Next, the sausage must hang out in a cool place for 24 hours and dry.

• To finish the sausage, it must be smoked cold for 24 hours at a temperature of 24 to 25 degrees.

• After the smoking period, the sausage is ready to be eaten immediately.

Annotation:

• The meat should be fresh and well chilled for processing.