Rheinische Mettwurst selber machen - Rohwurst selbst herstellen - Opa Jochens Rezept

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef offers a healthier option without sacrificing taste.

hog casings

💰Cheaper: collagen casings

Collagen casings are easier to handle and widely available.

black pepper

💰Cheaper: white pepper

White pepper provides a similar flavor at a lower cost.

Prepare the hog casings by soaking them in water for at least 30 minutes.

Mix the ground pork and beef in a large bowl until well combined.

Add salt, black pepper, garlic, coriander, nutmeg, white pepper, smoked paprika, sugar, and onion powder to the meat mixture.

Blend the spices thoroughly into the meat mixture until evenly distributed.

Gradually add ice water to the mixture, mixing until the texture is smooth and slightly sticky.

Stuff the mixture into the soaked hog casings, being careful to avoid air pockets.

Twist the sausages at regular intervals to form links of desired size.

Tie the ends of the casings securely to prevent filling from escaping.

Hang the sausages in a cool, dry place for 24 hours to allow them to cure.

After curing, refrigerate the sausages until ready to use or smoke them for added flavor.

Cooking Techniques

Spice Level:

Allergens