Rheinische Mettwurst

A spreadable mettwurst sausage, originally from Rheine, the boondocks in the commune of Steinfurt in Westphalia, Germany.

MeatsMetricUS
Pork, angular (shoulder)600 g1.32 lb
Pork abdomen (50% fat)400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1.5 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Mace1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind angular pork and abdomen through 5 mm (1/4") plate.
  2. Mix the sausage accumulation with all ingredients.
  3. Stuff into 36 mm pork casings basic 36 cm (15") links.
  4. Ferment for 48 hours at 18° C (64° F), 75-80% humidity.
  5. Cold smoke at 18° C (64° F) for 12 hours.
  6. Refrigerate.

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