Versatile pork mettwurst

Ingredients for 1 servings:

• 0.8 kg pork shoulder without rind, lean
• 0.2 kg bacon (back bacon)
• 21 g curing salt (nitrite curing salt)
• 4 g glucose
• 3 ½ g black pepper
• 3 g paprika powder, hot
• 2 ½ g Tabasco Pepper Sauce
• 1 ½ g nutmeg, freshly grated
• 1 g ginger powder
• ½ g allspice powder
• 0.3 g cardamom powder
• Intestine (approx. 5 m pig intestine 26/28 to 30/32), for approx. 5 kg total mass)

Instructions

Working time approx. 3 hours; Rest period approx. 4 days; Total time approx. 4 days 3 hours

can alternatively be made from wild boar meat, meat portions domestic / wild boar freely selectable

Cut the meat into cubes suitable for grinding and freeze in the freezer at approximately -2 to -3°C. Dice the bacon and freeze at approximately -7°C. Mix the meat cubes with all the spices and salt and pass them through the 8mm disk of the meat grinder twice (alternatively, pass them through the 4.5-5mm disk once). If you want a light garlic flavor, add 1g of garlic powder and 5ml of kirsch per kg. The ground mixture must now be thoroughly mixed and kneaded until a cohesive dough is formed. This is best done with the dough hook on a food processor; mixing by hand requires a bit of effort. Please ensure that the mixture does not get too warm. It should be well below 10°C when filling the casings. Using the necessary equipment (sausage filler or meat grinder with a filling tube), the mixture is then filled into the casings, and sausages approximately 18-20 cm long are twisted off. These are hung in a cool place for approximately 24 hours to dry and redden. Following this, they are cold smoked three to four times. The remaining drying and curing time (in a cool, dark, not too dry place) depends on the sausage’s intended use: – fairly fresh (after cold smoking) for warming, e.g., as a stew garnish, on a meat platter with sauerkraut, or as a hand sausage in a roll. Please only heat at approximately 70°C, do not boil under any circumstances! – Weight loss approximately 25-30% of the fresh weight when eaten raw (approx. 6-8 days) – Weight loss approximately 35-45% of the fresh weight when used as a mini salami, e.g., as a pizza topping (approx. 8-12 days)