📝 About This Recipe
A cornerstone of German butchery, Mettwurst is a deeply flavorful, spreadable, or sliceable fermented sausage that balances the tang of lactic acid with the robust punch of garlic and cold smoke. This recipe yields a traditional 'Hard Mettwurst' style, cured to perfection with a mahogany sheen and a complex, savory profile. It is a true labor of love that transforms humble cuts of pork and beef into a gourmet charcuterie centerpiece.
🥗 Ingredients
The Meat Selection
- 3.5 lbs Pork Shoulder (well-chilled and cubed into 1-inch pieces)
- 1.5 lbs Beef Chuck or Round (lean, chilled and cubed)
- 0.5 lbs Pork Back Fat (frozen slightly for cleaner dicing)
The Cure and Fermentation
- 3 tablespoons Kosher Salt (approximately 45-50g)
- 1 teaspoon Insta Cure #2 (essential for long-term curing/smoking safety)
- 2 teaspoons Dextrose (food for the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture; dissolve in 2 tbsp distilled water)
Spices and Aromatics
- 2 tablespoons White Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Mustard Seeds (whole)
- 1 teaspoon Garlic Powder (high quality)
- 1/2 teaspoon Ground Mace (provides a subtle floral warmth)
- 1/4 teaspoon Ground Allspice (adds depth)
- 1/4 cup Dry Red Wine (chilled (e.g., Merlot or Cabernet))
Casings
- 10-12 feet Hog Casings (32-35mm diameter, rinsed and soaked in warm water)
👨🍳 Instructions
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1
Place all metal grinder parts (auger, blade, and plates) in the freezer for 30 minutes. Ensure the meat and fat are extremely cold—nearly frozen—to prevent the fat from smearing during the grind.
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2
Grind the pork shoulder and beef through a coarse (8mm) plate. If you prefer a finer texture for spreadable Mettwurst, grind half of the mixture a second time through a 4.5mm plate.
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3
In a small sterile bowl, dissolve the Bactoferm F-RM-52 starter culture in 2 tablespoons of lukewarm distilled water and let it sit for 15 minutes to activate.
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4
Transfer the ground meat to a large chilled mixing bowl. Add the salt, Insta Cure #2, dextrose, cracked white pepper, mustard seeds, garlic powder, mace, and allspice.
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5
Pour the activated starter culture and the chilled red wine over the meat. Mix vigorously by hand or with a heavy-duty mixer for 2-3 minutes until the primary bind is formed and the mixture feels tacky.
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6
Thread the soaked hog casings onto the stuffer tube. Stuff the mixture into the casings, taking care to avoid air pockets. Twist into 6-inch links or tie into traditional rings.
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7
Use a sterilized sausage pricker or a needle to puncture any visible air bubbles in the links to ensure even curing and prevent spoilage.
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8
Fermentation Phase: Hang the sausages in a warm, humid environment (approx. 70-80°F with 85% humidity) for 48-72 hours. A shut-off oven with a pan of warm water at the bottom works well. The sausages should turn a bright reddish-pink and develop a slight tang.
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9
Cold Smoking: Once fermented, move the sausages to your smoker. Cold smoke using beechwood or hickory sawdust. Keep the temperature strictly below 80°F (26°C). Smoke for 12 to 24 hours depending on your desired depth of color and flavor.
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10
Drying: Hang the smoked sausages in a cool, dark place (55°F with 70% humidity) for 3-5 days to allow the flavors to mellow and the texture to firm up. For a spreadable 'Braunschweiger' style, they can be eaten sooner; for a firmer 'Hard Mettwurst', let them dry longer.
💡 Chef's Tips
Always keep your meat temperature below 35°F during the grinding process; if the fat melts, the texture will be mealy. Use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you don't have a pH meter, look for the 'bloom'—a distinct color change to deep red—which indicates successful fermentation. Ensure your smoker stays truly 'cold'; if the internal temperature of the sausage rises too high, the fat will render and ruin the emulsion. Store finished Mettwurst wrapped in butcher paper in the refrigerator to allow it to continue to breathe.
🍽️ Serving Suggestions
Serve sliced thin on dense, buttered rye bread (Schwarzbrot) with a sharp German mustard. Pair with a cold, crisp Pilsner or a smoky Rauchbier to complement the curing notes. Include on a 'Brotzeit' platter with pickled gherkins, radishes, and aged mountain cheeses. Crumble and fry lightly to use as a flavor-packed topping for potato soup or kale stew. Spread the softer version on crusty sourdough rolls for an authentic German breakfast.