🍴Christian kocht🍴 Vlog #130 die leckerste 🐷Mettwurst🐷 Original Braunschweiger 🐷 mit 🧄Knoblauch🧄

pork fat

🥗Healthier: lean turkey

💰Cheaper: beef fat

Lean turkey reduces calories while maintaining moisture.

smoking wood

🥗Healthier: liquid smoke

💰Cheaper: none

Liquid smoke provides a smoky flavor without the need for a smoker.

Weigh the ingredients for the Mettwurst: 20 grams of salt and 14 grams of sea salt for a total of 34 grams of salt.

Add 6 grams of cane sugar, 1 gram of sweet paprika powder, 1.5 grams of onion granules, and 1 gram of ascorbic acid.

Add 20 grams of green pepper.

Add 1250 grams of ground pork to the mixture.

Add 100 milliliters of rum and 13 cloves of garlic that have been soaked overnight.

Add 250 grams of back fat to the mixture.

Mix the ingredients roughly and let it sit overnight in the refrigerator to allow the flavors to meld.

After letting it sit overnight, mix the ingredients thoroughly again.

Fill the mixture into sausage casings that have been soaked for 30 seconds.

Tie off the ends of the sausages and continue filling until all the mixture is used up.

Hang the sausages for one day to cure before cold smoking them twice.

After curing, cold smoke the sausages for two sessions of 12 hours each.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens