Summer Smoked Mettwurst

• Meat

  • 2 kg Beef meat
  • 500 g Pork back, fat
  • 2 kg Pork meat

• Produce

  • 1 tsp Celery, Ground
  • 1 tsp Coriander, ground
  • 1 tsp Marjoram, ground
  • 2 1/2 tbsp Pimento, Ground

• Baking & Spices

  • 1/2 tsp Caraway seed, ground
  • 2 tsp Mustard seed, whole
  • 2 tbsp Nutmeg, ground
  • 50 g Salt
  • 1 tbsp White pepper, ground

• Other

  • 4 tbs Dextrose
  • Natural Ox Runners (Washed and cut into 40cm lengths and tied one end
  • 6g Standard Kwikurit

Found on butcherathome.com.au

Description

Ingredients

• 6g Standard Kwikurit
• 2 tbs Ground Nutmeg
• 1 tbs Ground White Pepper
• 1 tsp Ground Celery
• 2 ½ tbs Ground Pimento
• 1 tsp Ground Marjoram
• ½ Tsp Ground Caraway Seed
• 1 tsp Ground Coriander
• 4 tbs Dextrose
• 2 tsp Whole Mustard Seed
• or Whole Thyme
• 50g Salt
• Natural Ox Runners (Washed and cut into 40cm lengths and tied one end)
• 2 kg Beef Meat (No Fat)
• 2 kg Pork Meat (No Fat)
• 500g Pork Back Fat

Directions

• 1. Mince all the meats through 10mm mincing plate and place in a mixing tub. 2. Add all the ingredients and mix until it is blended thoroughly. 3. Remove from the tub and re-mince through a 6mm mincing plate. 4. Fill sausage meat into prepared Natural Ox Runners. 5. Tie ends together and hang properly on smoke sticks. 6. Prick the casings, allowing air that might be trapped in during filling to escape. 7. Place in a refrigerator and allow to cure for 24 hours at 5°C. 8. Place in a smokehouse for 8-10 hours with a heavy smoke at 38 – 45°C. 9. Remove from smokehouse and dip or spray with hot water to plump the sausages. 10. Allow the sausages to cool to room temperature before placing in a refrigerator overnight.

Nutrition