Due to the high numbers of German immigrants in some regions of Australia, this sausage has become especially popular in a … There are varied varieties in it too. Whatever method is used, proper curing is important to ensure the elimination of bacteria. Traditionally, the sausages are not cooked after smoking, and are eaten raw from the casing. *Not to be confused with the raw, spreadable Mett, to which I’ll dedicate another post at a later date. We'll assume you're ok with this, but you can opt-out if you wish. The raw food diet excludes cooked food, focusing on unprocessed, whole, plant-based foods. Mettwurst, the strongly flavorful German sausage, is a delight to all meat lovers. Some recipes call for double grinding of the pork to achieve a smooth texture. If they're cooked at a very high heat, for long enough (not sure on the time frame) then it is ok to eat apparently. Noodles, spices, and other ingredients can be added […] This website uses cookies to improve your experience while you navigate through the website. This mixture is then combined by hand to ensure proper distribution and texture of the meat. Traditionally, the sausages are not cooked after smoking, and are eaten raw from the casing. As for everyone else thank you for your input! Mettwurst, sometimes spelled metwurst, is a type of German sausage made from raw pork that is cured and often smoked. Mettwurst Mettwurst is classified as a Rohwurst, which in English means 'raw sausage'. You can add them to various dishes for extra flavor and nutrients or you can eat them on their own. Eating raw oats on their own or adding raw oats to smoothies or yogurt can be perfectly safe and healthy — as long as you choose the right type of oatmeal. The Ketogenic Diet Is The Fat Burning Diet, Boost Your Immune System With the Right Diet. Learn more here. But opting out of some of these cookies may have an effect on your browsing experience. Sign up to receive the latest and greatest articles from our site automatically each week (give or take)...right to your inbox. A number of factors affect whether you can eat raw meat, including preparation, hygienic conditions, the source of the meat, and the species of the animal. In some regions, especially those in Northern Germany, the sausage is cured for a longer time and so becomes harder, more similar to salami or German holsteiner sausage. Uncooked foods make up around 75% of the diet. Well, we're looking for good writers who want to spread the word. These cookies will be stored in your browser only with your consent. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Mettwurst is also commonly smoked after curing. Braunschweiger mettwurst is partially smoked but still soft and spreadable, while other northern German varieties such as Holsteiner are harder and more akin to salami, due to longer duration of smoking. Basically, mettwurst is supposed to play both parts: (i) serve as a salami and (ii) as a spread on bread. Mettwurst is a finely minced sausage made of different meats that are cured and then smoked. This bacteria grows in the exact conditions that are necessary for smoking, but the nitrites/nitrates prevent the growth of this bacteria. If you crave eating cornstarch, you might have a disorder called pica. But, always take care of the ingredients you use. We also furnish some nutritional facts for your perusal. 6789 Quail Hill Pkwy, Suite 211 Irvine CA 92603. While some people are incredibly paranoid about undercooked food, there are actually a number of meats you can eat raw. This NutriNeat article discloses nutritional information along with giving you a mettwurst recipe to flatter your taste buds. ▶ Beef chuck, 1 lb.▶ Veal, 1 lb.▶ Pork (shoulder), 3 lb.▶ Ground coriander, 1 tsp.▶ Cure (Kwikurit), 1 tsp.▶ Ground celery seed, 1 tsp.▶ Allspice, 1 tsp.▶ Dried and ground marjoram, ½ tsp.▶ Ground caraway seeds, ½ tsp.▶ Whole mustard seeds, 1 tsp.▶ Kosher salt, 2 tbsp.▶ Ground white pepper, 1 tbsp.▶ Casings. Mettwurst is also commonly smoked after curing. Copyright © Nutrineat & Buzzle.com, Inc. The mixture is then inserted into a natural casing and prepared as individual links or a long length of sausage, depending on preference and the purpose of the mettwurst. These cookies do not store any personal information. Keep it for 2 minutes.✦ Step 4: Put it in the meat grinder and grind it again with fine plates.✦ Step 5: Stuff the casings with the mixture.✦ Step 6: Prepare the meat smoker. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. This NutriNeat article discloses nutritional information along with giving you a mettwurst recipe to flatter your taste buds. ✦ Step 1: Cut all the meats into 1-inch cubes, and then keep it in the refrigerator for half an hour.✦ Step 2: Take the cut meat out, and grind it in a meat grinder through a fine plate.✦ Step 3: Measure the ingredients properly and mix all of it. Process the mettwurst according to Federal Safety Inspection Service regulations Chapter III 318.10. We've created informative articles that you can come back to again and again when you have questions or want to learn more! The name “mettwurst” comes from the German word mett, which means minced pork and shares a similar root as the English word “meat.” Since mettwurst is a type of rohwurst or raw sausage, proper handling of the meat is very important to ensure it is safe to consume. This can be done through cold smoking for several hours, or hot smoking to cook the mettwurst, according to preference. Though a number of mettwurst recipes call for different ingredients, the pork is usually combined with a fair amount of salt and pepper, and a number of other seasonings depending on the flavor desired. A cure is necessary to kill a nasty bacterium called Clostridium botulinum, which causes botulism, a form of food poisoning. This pork should be certified free of Trichina, which will reduce the chances of dangerous microbes in the meat. At times, the sausage is consumed directly from the casing. The meat can be uncooked, so take measures to ensure that the meat is fully cooked and bacteria are eliminated. These sausages are then allowed to cure for a period of time depending on the thickness of the sausage and the method used. This is done to fluff up the sausages and to stop the casings from shrinking.✦ Step 8: Now, let the sausages to cool down and then refrigerate it overnight. Smoke the sausage at 38 – 45°C (100 – 120°F) for 6 – 8 hours.✦ Step 7: Remove it out of the smoker and sprinkle cold water immediately. This category only includes cookies that ensures basic functionalities and security features of the website. Method No. You can eat it raw with veggies and beans or you can also fry this sausage before you devour it. Mettwurst is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic.The southern German variety is soft and similar to Teewurst. While some recipes can call for a mixture of pork, veal, and beef, most recipes simply use pork which has been ground very finely.