Mettwurst (Spreadable)
Spreadable Mettwurst is a soft, cold-smoked raw sausage made from pork that is consumed directly without further ripening. The texture is fine and spreadable, the taste is strong and spicy with a subtle smoky note. Hygienic processing and swift work under refrigeration are essential.
Ingredients(for 1 kg)
Instructions
Grinding and Seasoning
30 minutesCompletely bone the pork, cut into grinder-appropriate pieces and semi-freeze (–4 to –2 °C). Grind through the 3 mm plate. Weigh all spices and curing salt and quickly knead into the meat.
Filling
30 minutesFill the mixture firmly into beef middle casings (caliber 45–50) or artificial casings. Watch for air bubbles and pierce them with a fine needle. Tie sausages to the desired length (approx. 20 cm).
Drying
12–24 hoursHang sausages at 12–15 °C and 80% humidity until the surface is lightly dried. A dry surface absorbs smoke more evenly.
Cold Smoking
1–2 × 6–8 hoursSmoke sausages 1 to 2 times at max. 20 °C with beech-alder smoke. After smoking, cool immediately to below 5 °C. Consume within 5–7 days or freeze.
Pro Tip
Meat and all equipment must be kept below 5 °C throughout the entire process – Mettwurst is eaten raw, so hygiene is the most important rule.
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