Mettwurst

5 pounds

Ingredients

Quantity Ingredient
3 pounds Lean beef chuck, cubed
2 pounds Pork butt sith fat, cubed
5 teaspoons Salt
1 teaspoon Finely ground white pepper
½ teaspoon Ground nutmeg
½ teaspoon Ground celery seed
½ teaspoon Ground allspice
¼ teaspoon Fresh ground gingerroot
¼ teaspoon Ground marjoram
¼ teaspoon Ascorbic acid
½ teaspoon Saltpeter
4 Feet medium hog casings

Directions

Grind meats separately and mix together. Mix with remaining ingredients. Prepare casings, stuff and twist into 6" links. cure in the refrigerator 24 hours. Smoke at 110-120 or two hours, raise temperature to 150 and smoke for two more hours. Simmer in a kettle of 180-190 water for thirty minutes or until they float. Place in a kettle of cool water for 30 minutes, remove, dry thoroughly and refrigerate up to two weeks.

Source: Home Sausage Making by Charles G. Reavis ISBN: -88266-477-8 Typed by Carolyn Shaw 12-94

Submitted By CAROLYN SHAW On 12-03-94

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