How to make German "Zwiebelmettwurst"(onionhamburger sausage) at home
Recipe Information
Zwiebelmettwurst
Cultural Context
Zwiebelmettwurst is a traditional German raw sausage that showcases the region's love for cured meats. Originating from the northern parts of Germany, this dish is often enjoyed with fresh bread and pickles, embodying the rustic charm of German cuisine. Its distinct flavor comes from the combination of raw pork and spices, making it a popular choice for charcuterie boards and casual gatherings. Today, variations can be found across Germany and beyond, appealing to those who appreciate hearty, flavorful meats.
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.
Combine the pork belly and pork shoulder in a mixing bowl.
Add the onion powder, garlic powder, paprika powder, sugar, nutmeg, and pepper to the meat mixture.
Carefully mix in the PRAGUE POWDER #1, ensuring it is evenly distributed.
Pack the mixture into an airtight container.
Refrigerate for at least 24 hours, preferably 48 hours, to allow curing.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
Other Takes on Pork
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