Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Use only fresh meat for this sausage
- Chill your meat to below 34F (1.1C)
- Keep your meat and grinder parts very cold while grinding
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Eat the same day it’s prepared
Here are a few things you might find useful when making sausage
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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German Mett
A raw pork meat spread
How much do you want to make? 1000 grams
Ingredients
- 700 g lean pork 70/30
- 300 g pork back fat
- 20 g kosher salt
- 3.5 g white pepper
- 1 g nutmeg
- 1 g caraway
- 2 g garlic powder
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp is below 34f (1.1c).
- Grind your very chilled meat on a 4.5mm plate
- Prepare all of your seasonings and add it to your chilled meat.
- Gently mix the meat till it becomes tacky.
- enjoy raw with a little diced or sliced onion and fresh cracked pepper on bread
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I’m assuming the salt cures the meat . We were brought up to always cook our pork.
Not in this case. There’s not enough salt to sure the meat, it’s for flavor.
I have been seriously craving Zwiebelmettwurst and didn’t even think about looking for a recipe.
I’m so glad that you made this and that you tried it! As long as you know your butcher and farmers (or raise your own pigs), this is such an amazing breakfast or Brotzeit treat!
I highly recommend mixing the onions with the sausage for most flavor and (as you said) lots of cracked pepper.
Thank you for sharing this recipe and your experience!
Hi I’m 86 years old from Québec ..Canada
when I was a kid and we had fresh pork sausage for a meal, eating one raw while some were cooking was common
just as good as beef tartar that restaurants serve at a very expensive price