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Bavarian Mettwurst Pork Sausage


  • Without Cure: for 5 pounds (approximate)
  • 3 pounds fine ground cooked pork butt (boiled
  • 2 pounds fine ground cooked pork liver (boiled
  • 1 Tbsp salt
  • 3 tsps white pepper
  • 3 tsps coriander
  • 1 cup of the water used to cook the meat


Combine all ingredients and mix until smooth and pasty, stuff into casing. Simmer for about 20 minutes, then refrigerate for 24 hours before using. Then use like liverwurst. With Cure: for 10 pounds (approximate) 2 level tsp cure 2 Tbsp ground nutmeg 1 Tbsn white pepper 1 tsp ground celery 1 Tbsp ground allspice 1 tsp ground marjoram 1/2 tsp ground caraway seed 1 tsp ground coriander 4 Tbsp powdered dextrose 2 tsp whole mustard seed (optional) 6 Tbsp salt Use 20% veal, 50% pork butt and 30% beef chuck. Grind all meats then add all spices through medium plate and mix until evenly distributed then regrind with a fine plate. Place in fridge and cool for 24 hours then stuff into beef rounds and allow to hang for about 3 hours to dry. If smoking is desired: Smoke heavily in 90 to 100 degree smoker for 8 to 12 hours remove spray with hot water to plump the casings then allow to cool to room temperature and allow to hang overnight in the fridge. This is essentially a Summer sausage, and if you use this recipe you need to use certified pork which is pork that has been frozen for a certain period of time at a certain temperature... for home freezers this would be at 5 degrees for 30 to 30 days 20 days for sausages that are 6 inches or less 30 for those larger than 6 inches in diameter.

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