Make your own smoky spreadable mettwurst
A special spreadable sausage with a smoky aroma for a hearty spread on bread. The intensity can be changed to suit your taste by adding the smoked belly.Please enter how much meat you want to use under "Portions" (decimal places are allowed). The required quantities of ingredients will then be calculated automatically.
That is needed
meat selection (weigh only after cooking)
- 500 g pork belly without rind (Kutterbauch)
- 250 g pork belly, smoked (without rind, e.g. following one of these recipes)
- 500 g pork shoulder
- 250 g Beef
Ingredients
- 30 g curing salt / NPS (nitrite content 0,4%-0,5%) (I use chrisale curing salt)
- 7,5 g White pepper, ground
- 6 g sweet pepper
- 6 g coriander, ground
- 6 g Mace (nutmeg)
- 3 g Chili
- 45 g potato flour
- broth, yeast-free
Instructions
- Cut the meat into pieces suitable for grinding and cook in yeast-free broth for 25 minutes. The broth should be salty enough to make it look like you're going to eat it.
- After cooking, remove the meat and weigh it (make sure to keep the broth). You can enter the weighed amount into the recipe calculator here to determine the correct amount of spices.
- Weigh out the salt and spices and mix with the cooked meat. Let the whole thing sit for 30 minutes.
- Grind everything through the coarse disk. Then again with the 2mm or 3mm disk (the finer the better).
- Then add enough stock and mix well until the mixture is nice and smooth. This will mainly affect how spreadable it is.
- Pour the mixture into jars and cook for 120 minutes at 100°C.
- After boiling, let the jars cool down (do not turn them upside down!). The sausage spread is then ready to eat. Of course, it goes well with freshly baked farmhouse bread. Enjoy your meal!
A recipe from https://www.raeucherwiki.de