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