Homemade Smoky Mettwurst Sausage

Ingredients

• 2 pounds (900g) ground pork 2 pounds (900g) ground pork
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground marjoram 1 teaspoon ground marjoram
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon curing salt (optional) 1/4 teaspoon curing salt (optional)
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 23g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, salt, black pepper, marjoram, nutmeg, garlic powder, and curing salt (if using). Mix well until all the spices are evenly distributed.
2. 2.
   Soak the natural sausage casings in cold water for about 30 minutes to soften them.
3. 3.
   Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer machine.
4. 4.
   Slide the soaked casings onto the sausage stuffer tube, leaving a 6-inch overhang.
5. 5.
   Stuff the sausage mixture into the casings, twisting them every 4-5 inches to form individual sausages. Be careful not to overstuff.
6. 6.
   Once all the sausages are stuffed, tie off the open end of the casings.
7. 7.
   Preheat your smoker to 180°F (82°C) and add your choice of wood chips for smoking.
8. 8.
   Hang the sausages in the smoker, making sure they are not touching each other.
9. 9.
   Smoke the sausages for 2-3 hours, or until they reach an internal temperature of 160°F (71°C).
10. 10.
    Remove the sausages from the smoker and let them cool for a few minutes.
11. 11.
    Your homemade Mettwurst sausages are now ready to be enjoyed!

Treat your ingredients with care...

• Ground pork — Choose a lean cut of pork with a good balance of fat for optimal flavor and texture.
• Natural sausage casings — Soaking the casings in water helps to soften them and makes them easier to work with during the stuffing process.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the sausage mixture.
• If you don't have a smoker, you can achieve a similar smoky flavor by grilling the sausages over indirect heat.
• Store the cooked Mettwurst sausages in the refrigerator for up to 1 week or freeze them for longer storage.
• Serve the Mettwurst with traditional German sides such as sauerkraut, potato salad, or pretzels.
• Experiment with different wood chips for smoking to add unique flavors to your homemade Mettwurst.

Serving advice

Serve the Mettwurst sausages hot off the grill or smoker. They can be enjoyed on their own as a flavorful snack or used in various dishes such as sausages with sauerkraut, Mettwurst sandwiches, or sliced and added to stews and soups.

Presentation advice

Arrange the grilled or smoked Mettwurst sausages on a platter, garnished with fresh herbs such as parsley or chives. Serve with a side of mustard and sauerkraut for an authentic German touch.