Westfälische Mettwurst (Westphalian Mettwurst)

Westfälische Mettwurst (Westphalian Mettwurst) is spreadable raw (fermented) sausage from Westphalia, Germany.

Pork, lean700 g1.54 lb
Pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice0.5 g1/2 tsp
  1. Grind all meats through 5 mm (1/4") plate.
  2. Mix arena meats with all ingredients.
  3. Stuff into 42 mm bogus casings basic 45 cm (18") loops.
  4. Hold at 18º C (64º F), 75-80% clamminess for 24 hours.
  5. Cold smoke at 18º C (64º F) for 12 hours.
  6. Refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages