Wild onion mettwurst

Ingredients for 1 servings:

• 250 g game meat (venison)
• 550 g wild boar
• 100 g belly bacon or back bacon
• 300 g onion(s)
• 10 g curing salt
• 3.6 g pepper
• 3.6 g sweet paprika powder
• 1.2 g paprika powder, hot, or chili powder
• 10 g mustard seeds

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours 15 minutes

for 10 glasses of 250 ml each

You will also need 10 preserving jars (250 ml each). Cut the meat and bacon into pieces suitable for grinding and cool to 0 – 4 °C. Then transfer to a sufficiently large bowl and mix well. Dice the onions and add them to the meat along with the spices, mixing well. First pour the sausage meat mixture through the 8 mm disc, then knead it again and pour it into the jars via the 4.5 mm disc (max. up to 2 cm below the rim). After filling the jars, close the lids and boil down at 100 °C for 120 minutes (20 seconds per ml). Allow the jars to cool and then refrigerate for at least 48 hours before consumption.