Ingredients for the Sausage per kg:

For Smoking
Instructions
  • 1. Ensure all equipment is sanitised and cold prior to use.
  • 2. Take chilled meats from fridge and grind all three through a medium to fine plate.
  • 3. Add and mix all ingredients for a couple of minutes.
  • 5. Regrind through the same plate.
  • 6. Stuff firmly into 44mm Cacciatore Hog Casings (these are edible).
  • 7. Create 20-25cm links.
  • 8. Cure sausages in the fridge for 24 hours.
  • 9. Transfer sausages to smoking chamber (Masterbuilt Smoker). Fill your cold smoking device with Oak pellets, or species of choice. Hit with cold smoke for 4 hours (Ideal temperature for smoking is 40-50°C), let rest for 2 hours and then hit it again for 4 hours. During this second smoke, raise the temperature of your smoker to 75°C to bring your sausage up to the an internal temp of 65°C. If you can’t control the temperature like you can in a Masterbuilt Electric Smoker, you may need to smoke first then transfer to an oven.
  • 11. After your sausage has reached the correct temp, cool them quickly in cold water, and then let bloom for 2 hours at room temperature before transferring to the fridge. Mettwurst will keep for up to a week in a fridge, they can also be frozen.
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