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.