Zwiebelmettwurst - A Classic German Spread With Onions

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner while chicken can be more affordable.

casing

🥗Healthier: lettuce leaves

💰Cheaper: no casing

Using lettuce is a low-carb alternative, while omitting casing reduces cost.

Prepare the casing by rinsing it under cold water and soaking it in warm water for about 30 minutes.

Finely chop the onions and set aside.

In a large bowl, combine the ground pork with the chopped onions.

Add salt, Cure #1, paprika, white pepper, sugar, mace, and wild garlic (if using) to the pork mixture.

Mix the ingredients thoroughly until well combined, ensuring an even distribution of spices and onions.

Stuff the mixture into the prepared casing, being careful not to overfill.

Twist the sausage into links of desired size, tying off the ends securely.

Prick the sausages with a needle to release air bubbles.

Refrigerate the sausages for at least 24 hours to allow flavors to develop.

Serve the Zwiebelmettwurst sliced, with bread or as part of a charcuterie board.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens