Braunschweiger Mettwurst SCHRITT FÜR SCHRITT selber machen!

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 meat into pieces, using pork shoulder, back fat, and pork belly.

Add pickling salt, black pepper, caraway, nutmeg, garlic powder, ascorbic acid, and sugar to the meat.

Mix the spices with the meat thoroughly.

Add starter cultures to the meat mixture to prevent souring during maturation.

Mix the meat and spices again before mincing to ensure even distribution.

Mince the meat mixture using a meat grinder.

Add a shot glass of brown rum to the minced meat for flavor enhancement.

Prepare beef ring casings and hock casings by soaking them.

Fill the sausage stuffer with the meat mixture and stuff the casings tightly, avoiding air pockets.

Form the sausages into rings and tie off the ends securely.

Poke any remaining air pockets out of the sausages with a poker.

Place the sausages in a ripening cabinet for 3-4 days to mature.

After ripening, smoke the sausages for 16 hours over two sessions of 8 hours each.

After smoking, let the sausages air out for 2-3 days to allow the smoke flavor to mellow.

Cut the sausages to check the color and texture after the air-out period.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens