Homemade Mettwurst Recipes

Steps:

• Mix all the ingredients together well and grind finely through a meat grinder.
• Knead the mixture for 5 minutes.
• Stuff the mixture into natural skins, naturine skins or silk skins.
• Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
• Too much heat in the first 3 days can lead to fermentation.
• Either smoke twice or eat as is.

Steps:

• Cut the meat (and fat, if necessary) into chunks.
• Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
• Grind the meat and fat together twice, using a coarse blade.
• Add the spices to the meat and fat mixture and knead it in thoroughly.
• Cover and refrigerate at least a couple of hours or overnight.
• The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

Steps:

• Using a meat hammer, hammer the meat until about 1/8 of an inch thick.
• Salt and pepper meat to taste.
• Flour the piece of meat.
• Batter the meat in egg.
• Batter the meat with italian bread crumbs.
• Fry in about an inch of oil, at medium-high heat until golden brown.
• Great sprinkled with lemon juice after cooked.

Steps:

• Place metts in a saucepan along with beer (enough to cover), crushed garlic, coriander seed, and pepper.
• Simmer over low heat or on top of grill for 15-20 minutes.
• Remove metts from liquid and place on grill rack and cook over warm coals until warmed through and browned to your liking.
• May place back in liquid to keep warm for a short while.
• Serve hot on buns with your favorite condiments (mustard, minced onion, horseradish, cooked onion, cooked sweet peppers, warmed drained sauerkraut) or on a plate with kraut or cooked cabbage.

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.