Step 1

Ensure all equipment is sanitised and cold prior to use.

Step 2

Take chilled meats from the fridge and grind all three through a medium to fine plate.

Step 3

Add and mix all ingredients for a couple of minutes.

Step 4

Regrind through the same plate.

Step 5

Stuff firmly into 44mm Cacciatore Hog Casings (these are edible).

Step 6

Create 20-25cm links.

Step 7

Cure sausages in the fridge for 12 hours.

Step 8

Smoking – Transfer sausages to smoking chamber (Masterbuilt Smoker preferable). Fill Double Barrel with Cherry pellets, or species of choice. Hit with cold smoke for 4 hours (Ideal temperature for smoking is 40-50°C), let rest for 2 hours and then hit it again for 4 hours (during this second smoke, raise the temperature of your smoker to 75°C to bring your sausage up to the an internal temp of 65°C), if you can’t control the temperature like you can in a Masterbuilt Electric Smoker, you can do a 2nd cold smoke and then bring up the internal temp of your sausages in an oven instead.

Step 9

After your sausage has reached the correct temp, cool them quickly in cold water, and then let bloom for 2 hours at room temperature before transferring to the fridge. Mettwurst will keep for up to a week in a fridge, they can also be frozen.