📝 About This Recipe
Mettwurst is a cornerstone of German Wurstwaren, celebrated for its robust, smoky profile and its unique spreadable or sliceable texture. Originating from Northern Germany, this cured sausage balances high-quality pork and beef with a sophisticated blend of white pepper, mace, and a hint of Cognac. Whether spread on crusty sourdough or simmered in a hearty stew, it offers a deep, savory umami experience that is quintessentially German.
🥗 Ingredients
The Meat Base
- 700 grams Pork Shoulder (Boston Butt) (well-chilled and cubed)
- 300 grams Beef Chuck or Round (lean, chilled and cubed)
- 200 grams Pork Back Fat (Speck) (firm, very cold)
The Cure and Seasoning
- 3 grams Prague Powder #1 (Curing Salt) (essential for safety and pink color)
- 22 grams Kosher Salt (adjust slightly to taste)
- 5 grams Dextrose or Fine Sugar (feeds the fermentation/balances salt)
- 4 grams White Pepper (freshly ground)
- 1 gram Ground Mace (provides the classic German aroma)
- 0.5 grams Ground Ginger
- 2 grams Garlic Powder (high quality)
- 20 ml Cognac or Brandy (adds depth and aids preservation)
Casings
- 2 meters Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Begin by placing your meat grinder throat, blades, and plates in the freezer for 30 minutes. Keeping the equipment and meat near freezing (around 32°F/0°C) is critical to prevent the fat from smearing.
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2
Cube the pork, beef, and back fat into 1-inch pieces. Spread them on a baking sheet and chill in the freezer for 20 minutes until the edges are firm but not frozen solid.
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3
In a small bowl, whisk together the kosher salt, Prague Powder #1, dextrose, white pepper, mace, ginger, and garlic powder until perfectly combined.
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4
Grind the chilled meat and fat through a medium plate (approx. 4.5mm to 6mm). For a more 'spreadable' Northern style Mettwurst, you can grind 30% of the mixture a second time through a fine plate.
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5
Transfer the ground meat to a chilled mixing bowl. Sprinkle the spice mix and the Cognac over the meat.
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6
Mix by hand or with a paddle attachment for 2-3 minutes. You are looking for a 'primary bind' where the meat becomes tacky and sticks to your hand when inverted.
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7
Prepare your hog casings by flushing them with lukewarm water to remove salt and check for leaks. Slide the casing onto the stuffer tube, leaving a small overhang.
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8
Stuff the meat mixture into the casings, being careful to avoid air pockets. Do not overstuff, as the sausages need a little flexibility to be tied into links.
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9
Twist the long sausage into 6-inch links, alternating the direction of the twists to prevent unraveling.
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10
Use a sausage pricker or a sterilized needle to pop any visible air bubbles in the casing. This ensures even curing and prevents spoilage.
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11
Hang the sausages at room temperature (around 65-70°F) for 2-4 hours. This 'blooming' period allows the surface to dry and the cure to begin working.
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12
Transfer the sausages to a cold smoker. Smoke using beechwood or oak at a temperature not exceeding 85°F (30°C) for 8 to 12 hours. This 'Cold Smoke' method flavors and preserves without cooking the meat.
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13
After smoking, hang the Mettwurst in a cool, dark place (55°F with 70% humidity) for 24 hours to mellow before consuming.
💡 Chef's Tips
Always keep your meat temperature below 35°F during the grinding process; if the fat melts, the texture will be grainy rather than creamy. If you prefer a 'Streichmettwurst' (spreadable), increase the fat-to-lean ratio slightly and use a finer grind. Never skip the Prague Powder #1; since this is a cold-smoked product, the cure is essential to prevent botulism. For the most authentic flavor, use Beechwood chips for smoking, as it is the traditional wood used in German smokehouses. If you don't have a smoker, you can add 2ml of high-quality liquid smoke to the mix, though the texture won't be quite as firm.
🍽️ Serving Suggestions
Serve thinly sliced on a piece of dark, buttered pumpernickel bread with a side of sharp Dusseldorf mustard. Add a whole link to a pot of simmering 'Grünkohl' (curly kale) and potatoes for a classic North German winter feast. Pair with a crisp, bitter German Pilsner or a malty Doppelbock to cut through the richness of the fat. Serve as part of a 'Brotzeit' platter with pickled gherkins, radishes, and aged mountain cheeses. Lightly pan-fry slices and serve alongside soft scrambled eggs for a decadent breakfast.