📝 About This Recipe
A cornerstone of the German 'Abendbrot' and breakfast table, Zwiebelmettwurst is a velvety, spreadable raw pork sausage infused with the sharp bite of fresh onions and a delicate balance of smoke and spice. This homemade version captures the rustic soul of a traditional German butchery, offering a melt-in-the-mouth texture that is far superior to store-bought varieties. It is the perfect savory indulgence for those who appreciate the bold, honest flavors of Northern European charcuterie.
🥗 Ingredients
The Meat Base
- 700 grams Pork Shoulder (Lean) (chilled to 0°C/32°F and cut into cubes)
- 300 grams Pork Back Fat (Speck) (firm, chilled, and skinless)
The Cure and Seasoning
- 20 grams Prague Powder #1 (Curing Salt) (essential for safety and the classic pink color)
- 3 grams White Peppercorns (freshly toasted and finely ground)
- 0.5 grams Mace (ground)
- 0.5 grams Ginger Powder (adds a subtle warmth)
- 0.2 grams Cardamom (ground)
- 2 grams Dextrose or Sugar (to feed the fermentation and balance salt)
The Aromatics
- 100 grams Yellow Onion (very finely minced)
- 1 gram Garlic Powder (optional for extra depth)
- 30 ml Cold Water (ice cold to help with emulsification)
Casing and Finishing
- 2-3 pieces Artificial Fibrous Casings (40-50mm diameter, soaked in warm water)
- 1 handful Beechwood Chips (for optional cold smoking)
👨🍳 Instructions
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1
Place your meat grinder attachments (blade and plates) and the cubed pork and fat into the freezer for 30 minutes. Keeping everything near freezing is critical to prevent the fat from melting, which ensures a spreadable rather than greasy texture.
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2
In a small bowl, combine the curing salt, ground white pepper, mace, ginger, cardamom, and dextrose. Mix thoroughly to ensure the cure is evenly distributed.
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3
Mince the fresh onions as finely as possible. If they are too watery, pat them slightly with a paper towel. Set aside.
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4
Remove the meat and fat from the freezer. Grind the pork shoulder and back fat together through a medium plate (4.5mm). For a smoother 'Teewurst' style, you can use a 3mm plate, but 4.5mm is traditional for Zwiebelmettwurst.
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5
Transfer the ground meat to a chilled mixing bowl. Add the spice mixture and the ice-cold water.
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6
Mix the meat by hand or with a stand mixer on low speed for about 2-3 minutes. You are looking for the meat to become 'sticky' or 'tacky' as the proteins develop, but do not overwork it to the point where it becomes warm.
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7
Fold in the finely minced onions until they are evenly distributed throughout the meat paste.
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8
Prepare your sausage stuffer. Pack the meat mixture into the stuffer firmly to remove any air pockets.
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9
Slide the soaked casing onto the nozzle and stuff the meat into the casings, forming links about 15-20cm long. Tie the ends tightly with butcher's twine.
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10
Use a sausage pricker or a sterilized needle to prick any visible air bubbles in the casing. This prevents spoilage and ensures a solid spread.
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11
Hang the sausages at room temperature (around 18-20°C) for 12-24 hours. This 'reddening' phase allows the cure to work and the flavors to marry.
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12
Optional: Cold smoke the sausages for 4-6 hours using beechwood at a temperature below 25°C (77°F). This adds the characteristic smoky German aroma.
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13
Transfer the Zwiebelmettwurst to the refrigerator. Allow it to chill for at least 4 hours before serving to let the texture set.
💡 Chef's Tips
Always use the freshest pork possible from a trusted butcher, as this is a raw product. Keep the meat temperature below 4°C (40°F) during the entire grinding and mixing process to maintain the emulsion. If you don't have a smoker, you can add 1/2 teaspoon of high-quality liquid smoke to the spice mix for a similar profile. Because of the fresh onions, this sausage has a shorter shelf life than other cured meats; consume within 3-5 days. Ensure your onions are minced, not pureed; pureed onions release too much enzyme which can break down the meat texture too quickly.
🍽️ Serving Suggestions
Slather a thick layer onto a slice of crusty, dark German rye bread (Roggenbrot). Top with extra rings of raw white onion and a crack of fresh black pepper. Serve alongside crunchy cornichons or pickled pearl onions to cut through the richness. Pair with a cold, crisp German Pilsner or a malty Märzen beer. Include it as the star of a 'Brotzeit' platter with mountain cheeses and radishes.