Authentic German Mettwurst Recipe

Ingredients

5 kilograms of pork shoulder
125 grams of curing salt
50 grams of dextrose
10 grams of garlic powder
10 grams of onion powder
5 grams of ground white pepper
5 grams of mace
3 grams of ground caraway seeds
2 grams of ground nutmeg
2 grams of ground coriander seeds
1 gram of ground allspice
0.5 gram of ground cloves
0.25 gram of Bactoferm T-SPX starter culture
200 milliliters of distilled water
Natural hog casings

Steps and instructions

First, cut the pork shoulder into small pieces that will fit into your grinder.
Place these pieces into a large mixing bowl and add curing salt, dextrose, garlic powder, onion powder, ground white pepper, mace, ground caraway seeds, ground nutmeg, ground coriander seeds, ground allspice, and ground cloves. Mix everything together until well combined.
Grind the meat and spices through a medium plate into a separate large bowl set in a larger bowl of ice. This keeps the meat cold during the grinding process.
Dissolve the Bactoferm T-SPX starter culture in 200 milliliters of distilled water and let it sit for 15-20 minutes to activate. Then pour this mixture into the ground meat.
Mix everything together thoroughly. This can be done in a stand mixer on a low setting, or by hand using a large spatula. Make sure the mixture is very well combined - you should not be able to see any distinct pieces of spice or meat.
Stuff the mixture into natural hog casings using a sausage stuffer. Be careful not to overstuff the casings, as this can cause them to burst.
Once all the sausages are stuffed, tie them off at about 6-inch intervals. You can now let them hang at room temperature for 2-3 hours to dry out a bit.
Finally, place the sausages in a smoker or a room where they can be cold smoked. The temperature should be kept under 18 degrees Celsius, and they should be smoked for at least 2 days, or until they reach the desired color and flavor.
After smoking, let the sausages hang in a cool, dry place to cure for at least 2 weeks, or up to a few months for a more intense flavor. Check on them regularly to make sure there is no mold growth.
When ready to eat, cook the Mettwurst thoroughly before consuming.

Tools for making

Cutting board - A sturdy surface for cutting and preparing the pork shoulder.
Chef's knife - A sharp knife for cutting the pork shoulder into small pieces.
Meat grinder - A machine or attachment for grinding the pork shoulder and spices.
Large mixing bowl - A bowl for mixing the ground meat and spices together.
Ice - To keep the large mixing bowl with the ground meat and spices cold during the grinding process.
Distilled water - To dissolve the Bactoferm T-SPX starter culture.
Spatula - A large spatula for mixing the meat and spices together.
Sausage stuffer - A device for stuffing the meat mixture into natural hog casings.
Smoker - A device used to cold smoke the sausages.
Room with controlled temperature - A cool room where the sausages can hang to cure.

Recipe variations

Instead of pork shoulder, you can try using beef or a combination of pork and beef.
For a spicy kick, add some crushed red pepper flakes or cayenne pepper to the spice mixture.
If you prefer a milder flavor, reduce the amount of spices or omit some of the more potent ones like cloves or allspice.
Experiment with different herbs and spices to customize the flavor profile, such as adding thyme, sage, or paprika.
For a smokier taste, you can use a smoked paprika or add liquid smoke to the meat mixture.
For a leaner option, you can use turkey or chicken instead of pork.
Consider adding some grated cheese, such as cheddar or Parmesan, to the meat mixture for added richness.
If you prefer a gluten-free version, make sure to use gluten-free curing salt and double-check the ingredients of the spices used.
For a vegetarian or vegan alternative, you can substitute the meat with a plant-based protein like tempeh or seitan. Adjust the spices and seasoning accordingly for a flavorful result.
Explore different casings such as collagen casings or synthetic casings for a different texture.

Recipe overview

Mettwurst is a delicately spiced, smoked, and cured sausage that originates from Germany. This recipe will guide you through the process of making your own homemade Mettwurst from scratch. Expect a truly rewarding experience as you combine various spices with fresh pork shoulder, grind the mixture, stuff it into natural hog casings, and finally cold smoke it to develop a rich, smoky flavor. After a curing period of at least two weeks, you'll have a delicious, intensely flavored Mettwurst that's perfect for serving at family gatherings or festive occasions. Remember, this is a recipe that requires patience and precision, but the end result is well worth the effort. Enjoy the journey of making your own Mettwurst and delight in the flavors of this German culinary tradition.

Common questions

How long does it take to smoke the Mettwurst? - The Mettwurst should be smoked for at least 2 days, or until it reaches the desired color and flavor.
How long should I let the sausages cure? - Let the sausages cure for at least 2 weeks, or up to a few months for a more intense flavor. Check on them regularly to ensure no mold growth.
Can I use a different type of meat instead of pork shoulder? - Pork shoulder is traditionally used for Mettwurst, but you can experiment with other cuts of pork or even mix in other meats like beef or veal to customize the flavor.
Can I use synthetic casings instead of natural hog casings? - While natural hog casings are traditional and preferred for Mettwurst, you can use synthetic casings if you prefer. Just make sure to adjust the stuffing process accordingly as synthetic casings may require different handling.
What do I do if mold forms on the sausages during the curing process? - If mold forms on the sausages, it is best to remove it by gently wiping the affected areas with a cloth soaked in vinegar. Ensure to monitor the sausages closely to prevent any further mold growth.
Can I cook the Mettwurst without smoking it? - Smoking is an essential step in the traditional preparation of Mettwurst to achieve its distinct flavor. However, if you do not have access to a smoker, you can still cook the sausages in an oven or on a grill, although the flavor profile may be different.

Serving dishes and utensils

Sausage Grinder - A grinder is essential for grinding the pork shoulder and spices to the desired consistency.
Mixing Bowl - A large mixing bowl is needed to combine the ground meat and spices.
Stand Mixer or Spatula - Either a stand mixer or a large spatula can be used to mix the meat and spices thoroughly.
Sausage Stuffer - A sausage stuffer is necessary for stuffing the mixture into hog casings to create the sausages.
Smoker - A smoker is used to cold smoke the sausages, giving them their distinct flavor and color.
Sausage Pricker - A sausage pricker is helpful for removing air pockets from the stuffed sausages before hanging them to dry.
Cooling Rack - A cooling rack can be used to hang the sausages during the drying process.
Butcher's Twine - Butcher's twine is used to tie off the sausages at regular intervals.
Thermometer - A thermometer is useful for monitoring the temperature during the smoking process.
Storage Container - Airtight storage containers are needed to store the cured sausages once they are ready.

Origin stories

Ah, Mettwurst, a hearty and robust sausage hailing from the diverse culinary traditions of Germany. Its name, itself a testament to its humble origins, comes from 'Mett', which means minced pork, and 'Wurst', the German word for sausage. Originally, Mettwurst was crafted by farmers during the colder months. It was a way to use every part of the pig, ensuring nothing went to waste. The sausage would then be smoked and hung to cure, often lasting throughout the winter, and providing a reliable source of food during the harsher months. Consider it an ode to the ingenuity and practicality of the early German farmers, who understood the importance of every morsel, and turned necessity into a gastronomic delight that continues to be beloved today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.