Braunschweiger Mettwurst selber machen - Wurst selber machen - Opa Jochens Rezept

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.

Cut the pork shoulder into pieces suitable for grinding.

Cut the pork back fat into pieces.

Add salt and spices to the meat.

Add garlic soaked in brown schnapps to the mixture.

Combine everything in a suitable container and mix to distribute the spices and meat evenly.

Pass the mixture through a meat grinder using a 3 mm plate.

Knead the mixture by hand until it becomes cohesive, taking your time for better results.

Fill the sausage stuffer with the mixture.

Form balls and throw them into the filling machine with a swing motion.

Press down to avoid air pockets in the funnel.

Place the beef casings onto the filling tube and fill the sausages.

Punch out two air holes.

Tie off the ends of the sausages.

Let the sausages cure and dry at room temperature for 3 days.

Smoke the sausages cold at 25 degrees Celsius for 2 hours, twice, with a 1-hour break in between.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens