Best Simple Easy Stove Top Mettwurst Sausage Recipes

Mettwurst image

Provided by Eric

Time P6D

Number Of Ingredients 14

1362 g pork shoulder
681 g pork belly
227 g pork back fat
56 g kosher salt
5.7 g insta cure #1
.6 g garlic
.9 g nutmeg
2.3 g paprika
6.8 g white pepper
2.3 g all spice
13.62 g mustard seed
5 g dextrose
hog casings (28mm - 30mm)
Flavor of Italy Starter Culture

Steps:

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f - 34F.
Prepare all of your seasonings, clean and rehydrate your casings, and if you plan on using a starter culture go ahead and rehydrate your starter culture at this point.
Add your seasonings to the meat and toss to combine. Then grind your very chilled meat on a 4.5mm plate. Rechill your meat after grinding.
If you plan on using a starter culture add it now to your ground meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Stuff your mince meat into the casings, link, and prick out any air pockets.

Homemade Mettwurst image

Provided by Missy Wombat

Categories Pork

Time P7DT40m

Yield 1 sausage

Number Of Ingredients 6

500 g pork, more lean than fatty
1/2 ounce coarse salt
1/16 ounce black pepper
1/16 ounce liquid glucose (optional)
1 pinch dried garlic
1/4 teaspoon mustard seeds

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.

Nutrition Facts : Calories 1068.6, Fat 48.6, SaturatedFat 17.1, Cholesterol 430, Sodium 5832.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 146.8

Simple & Easy Stove Top Mettwurst Sausage image

Provided by Rose Mary Mogan

Categories Sandwiches

Time 35m

Number Of Ingredients 2

2 pkg fresh mettwurst sausage links(8 sausages)
2 c chicken broth

Steps:

1. I used my cast iron skillet for this recipe. I used 2 packages totaling 8 sausage links. You may use other sausages of choice also, Fresh or smoked.
2. Add the links to the cast iron skillet, then pour in the chicken broth, and cover and cook over medium high heat till most of the liquid evaporates.
3. Remove the lid then allow the sausages to brown on all sides, turning frequently till golden brown or as desired. Serve on your favorite buns with your favorite condiments. Enjoy. These sausages are made fresh in the Walt's store where I shop, not too many stores make their own homemade sausages anymore. They were quite tasty moist and juicy, and had great flavor. I just wanted to try something different, and both my husband & I loved them. You could also add onions and peppers to the skillet if desired, but since it was my first time having them I wanted to enjoy the true flavor of the sausage & they were really very good.
4. You could also add peppers like this which I did with the Irish Sausage which I bought from the same store.