Homemade Dutch Metworst

Recipe

Homemade Dutch Metworst

Savory Delight: Homemade Dutch Metworst with a Twist

4.7 out of 5

Indulge in the rich flavors of Dutch cuisine with this authentic recipe for homemade Metworst. This traditional Dutch sausage is made with a unique blend of spices and cured to perfection, resulting in a savory and satisfying treat.

Jan Dec
Sausage› Metworst
European cuisine› Western European cuisine› Dutch cuisine

Preparation time

30 minutes

Cooking time

N/A (Curing time: 2-3 weeks)

Total time

2-3 weeks (including curing time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low carb, Keto, Paleo, Gluten-free, Dairy-free

Allergens

N/A

Not suitable for

Vegetarian, Vegan, Pescatarian, Kosher, Halal

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 18g, 7g
  • Carbohydrates (total, sugars): 0g, 0g
  • Protein: 22g
  • Fiber: 0g
  • Salt: 2g

Preparation

  1. 1.
    In a large mixing bowl, combine the ground pork and beef.
  2. 2.
    Add the salt, black pepper, nutmeg, cloves, garlic powder, and paprika to the meat mixture. Mix well until all the spices are evenly distributed.
  3. 3.
    Prepare the natural hog casings by rinsing them thoroughly under cold water.
  4. 4.
    Stuff the meat mixture into the casings, ensuring they are evenly filled and tightly packed.
  5. 5.
    Tie off the ends of the casings and prick any air bubbles with a sterilized needle.
  6. 6.
    Hang the sausages in a cool, dry place for 2-3 weeks, allowing them to cure. Alternatively, refrigerate for 2-3 days for a milder flavor.
  7. 7.
    Once cured, the Metworst is ready to be enjoyed. Slice thinly and serve as a snack or incorporate into various dishes.

Treat your ingredients with care...

  • Pork shoulder — Choose a well-marbled cut for the best flavor and texture.
  • Beef chuck — Opt for a cut with a good balance of lean meat and fat.
  • Natural hog casings — Soak them in water before using to make them more pliable.

Tips & Tricks

  • Use a meat grinder or food processor to grind the meat to the desired consistency.
  • Adjust the amount of spices according to your taste preferences.
  • Ensure the casings are well-soaked and free from air bubbles before stuffing.
  • Hang the sausages in a cool, well-ventilated area for optimal curing.
  • Slice the Metworst thinly for a more enjoyable texture.

Serving advice

Serve the homemade Dutch Metworst as an appetizer or snack, accompanied by crusty bread, pickles, and mustard. It also pairs well with a variety of cheeses and can be enjoyed with a glass of red wine or a cold beer.

Presentation advice

Arrange the thinly sliced Metworst on a wooden board or a platter, garnished with fresh herbs for an appealing presentation. Serve with small bowls of mustard and pickles for dipping.

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