Making your own
Mettwurst
(with cure)

Ingredients: 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.

printer friendly Sausage making Equipment I recommend KitchenAid KSM90PS 300 Watt Ultra Power KitchenAid FGA Food Grinder Attachment... KitchenAid SSA Sausage Stuffer Kit

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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