Homemade Mettwurst
This german sausage goes well with hearty dutch and german food. Cook time is the maturation time.
Steps
Mix all the ingredients together well and grind finely through a meat grinder.
Knead the mixture for 5 minutes.
Stuff the mixture into natural skins , naturine skins or silk skins.
Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
Too much heat in the first 3 days can lead to fermentation.
Either smoke twice or eat as is.
Ingredients
pork, coarse salt, black pepper, liquid glucose, dried garlic, mustard seeds