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.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0009-7.jpg

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

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0011-2.jpg

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

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0012-4.jpg

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

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0013-5.jpg

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

Wow, that's some serious looking stuff lcruzen . Kudos Bud...:thumb:

Whoa.....do like that. Man, that is real nice! :thumb:

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.

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

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

Sweet sausage.Thanks for the recipe.I have some work/sausage to make..poi-nts---this winter...

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

Guess what I have to do now.

Looks Great

Shore do got some pretty sausage ;{)

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. :cool::thumb:

oh so many sausages so little time...

darn Kelly, can't help it.........you left the door open, i just walk THRU it..........LOLOL

:faint::faint:

Those are just great looking sausages! Thanks for sharing the recipe!

Great post & pics, Having a cold one reading it really made me hungry. I like the sounds of the recipe. Thanks for sharing.... poi-nts for a great recipe & pics! :thumb:

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!

Nice job Lou!! I'll need to try that one.

Looks great. Another for the to-do list.

:drooling: Another one printed and in the book. Thanks.poi-nts

Finally got around to having some of this for dinner. Simmered the Mettwurst in some home made sauerkraut(from a friend) and served it with German potato salad(mother in laws recipe)and some pumpernickel bread. Sure was tasty!

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0001-12.jpg

Great looking sausage, thanks for the recipe. I'll give it a try.

Man Lou thats some good looking sausage~ another one for the list

Killer work by Lou :thumb::nana2: