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German Mettwurst

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  • German Mettwurst

    It was my intention to get this batch of Mettwurst done to enter the October contest but I seem to be behind on everything but better late than never. With Fall in the air a good hearty flavorful sausage sounds good and it is Oktoberfest time!

    Recipe I used was as follows

    6 lbs pork butt
    4 lbs beef chuck
    1T ground nutmeg
    1T CBP
    1T ground celery
    1T ground allspice
    1t ground marjoram
    1t ground caraway seed
    1T ground coriander
    3T powdered dextrose
    1t whole mustard seed
    3T kosher salt
    1T cardamom
    2t insta cure #1
    1 12 btl beer(good quality wheat beer)

    Cube meat into 1 in chunks. Completely mix all dry ingredients with beer and pour over cubed meat in meat tub. Mix well. Grind meat mixture thru 3/16" plate and mix again thoroughly. Stuff into hog casing and twist links at about 6 in.

    Place links on smoke stick and into smoker at 90o with no smoke to dry. Add smoke and turn up temp to 135o for about 4 hours and raise smoker temp to 165o until internal temp of sausage reaches 152o.

    Cool in ice water until internal temp of sausage reaches 90o. Hang to bloom at room temp for a couple of hours.

    Meat cubed up and mixed with the other ingredients.



    Hog casings stuffed with my trusty LEM vertical stuffer. One of my better purchases.



    And into the smoker for a total of about 9 hours to reach temp.



    Pulled them out to cool and bloom about 2:00am this morning.



    This is a great recipe I'd highly recommend trying. Very strong and flavorful. Gonna be good with some sauerkraut, potato pancakes, and spaetzle!

    Thanx for checking it out.

    Lou
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  • #2
    Wow, that's some serious looking stuff lcruzen . Kudos Bud...
    ---------------------------------------------------
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    • #3
      Whoa.....do like that. Man, that is real nice!
      Sunset Eagle Aviation
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      • #4
        Wow. That looks fantastic. May have to try that this winter, but substitute the beef for venison. Plan to really get after some sausage making. Thanks for yet another idea.
        S-M Misfit #16

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        • #5
          Done a fine job Lou. The ingredients sound great. alot of flavors there.

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          • #6
            AHHHHHH Im going crazy waiting.... it left North Carolina the 3rd....
            Lou these look soooooo yummy.... oh so many sausages so little time...



            The only one on the block with the super fastest turbo charged



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            • #7
              Sweet sausage.Thanks for the recipe.I have some work/sausage to make..---this winter...

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              • #8
                My little girl saw this and asked why I don't make mine anymore.

                Guess what I have to do now.

                Looks Great
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                • #9
                  Shore do got some pretty sausage ;{)
                  In God I trust- All others pay cash...
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                  • #10
                    Lou, that looks fantastic! Can't wait til I get caught up on things around here so I can try your recipe. Thanks so much for sharing.
                    jeanie

                    http://cowgirlscountry.blogspot.com/

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                    • #11
                      Originally posted by Bbqgoddess View Post
                      oh so many sausages so little time...
                      darn Kelly, can't help it.........you left the door open, i just walk THRU it..........LOLOL



                      let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                      • #12
                        Those are just great looking sausages! Thanks for sharing the recipe!
                        Ryan

                        I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
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                        • #13
                          Great post & pics, Having a cold one reading it really made me hungry. I like the sounds of the recipe. Thanks for sharing.... for a great recipe & pics!
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                          • #14
                            Thanx everyone for the comments and points. There is a German restaurant in Ann Arbor/Dexter(I-94 & Zeeb Rd.) that I frequent called Metzger's that has a mettwurst sausage that I was attempting to replicate. I believe this is pretty damn close. If your in the area and hungry I recommend stopping in. Great Bavarian food and bier!
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                            UDS (Cam)/lump
                            22.5 Weber Kettle/lump
                            Weber Genesis/propane
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                            • #15
                              Nice job Lou!! I'll need to try that one.
                              Keith

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