Homemade Dutch Metworst

Ingredients

• 500g (1.1 lb) pork shoulder, coarsely ground 500g (1.1 lb) pork shoulder, coarsely ground
• 500g (1.1 lb) beef chuck, coarsely ground 500g (1.1 lb) beef chuck, coarsely ground
• 20g (0.7 oz) salt 20g (0.7 oz) salt
• 5g (0.2 oz) black pepper 5g (0.2 oz) black pepper
• 5g (0.2 oz) nutmeg 5g (0.2 oz) nutmeg
• 2g (0.07 oz) cloves 2g (0.07 oz) cloves
• 2g (0.07 oz) garlic powder 2g (0.07 oz) garlic powder
• 2g (0.07 oz) paprika 2g (0.07 oz) paprika
• Natural hog casings Natural hog casings

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.