
Recipe
Finnish-style Metworst Sausage
Savory Finnish Metworst Delight
4.4 out of 5
Indulge in the flavors of Finnish cuisine with this delightful recipe for Finnish-style Metworst Sausage. Bursting with savory goodness, this dish combines the traditional Dutch Metworst with Finnish culinary influences to create a unique and mouthwatering experience.
Metadata
Preparation time
30 minutes
Cooking time
4-6 hours
Total time
4-6 hours and 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, Keto, Paleo, Gluten-free
Allergens
Pork
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
In this Finnish adaptation of Metworst, we incorporate traditional Finnish spices and herbs to infuse the sausage with a Nordic twist. The smoking process remains the same, ensuring the signature smoky flavor of the original Dutch Metworst is preserved. This fusion of flavors creates a unique culinary experience that combines the best of both Dutch and Finnish cuisines. We alse have the original recipe for Metworst, so you can check it out.
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1 kg (2.2 lbs) high-quality pork shoulder 1 kg (2.2 lbs) high-quality pork shoulder
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20 g (0.7 oz) sea salt 20 g (0.7 oz) sea salt
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5 g (0.2 oz) black pepper 5 g (0.2 oz) black pepper
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5 g (0.2 oz) ground allspice 5 g (0.2 oz) ground allspice
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5 g (0.2 oz) ground coriander 5 g (0.2 oz) ground coriander
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5 g (0.2 oz) ground nutmeg 5 g (0.2 oz) ground nutmeg
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5 g (0.2 oz) ground ginger 5 g (0.2 oz) ground ginger
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5 g (0.2 oz) ground cloves 5 g (0.2 oz) ground cloves
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1 natural sausage casing 1 natural sausage casing
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 20g, 7g
- Carbohydrates (total, sugars): 1g, 0g
- Protein: 18g
- Fiber: 0g
- Salt: 2g
Preparation
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1.Grind the pork shoulder using a meat grinder.
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2.In a large mixing bowl, combine the ground pork, sea salt, black pepper, allspice, coriander, nutmeg, ginger, and cloves. Mix well until all the spices are evenly distributed.
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3.Stuff the mixture into the natural sausage casing, ensuring it is tightly packed.
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4.Hang the sausage in a cool, dry place for 24 hours to allow the flavors to develop.
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5.Preheat your smoker to 80°C (175°F).
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6.Smoke the sausage for 4-6 hours, or until the internal temperature reaches 70°C (160°F).
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7.Remove the sausage from the smoker and let it cool completely before slicing and serving.
Treat your ingredients with care...
- Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and texture.
Tips & Tricks
- For a spicier kick, add a pinch of chili flakes to the spice mixture.
- If you don't have a smoker, you can achieve a similar result by baking the sausage in the oven at a low temperature (80°C / 175°F) for 4-6 hours.
- Serve the Finnish-style Metworst Sausage with traditional Finnish mustard for an authentic flavor combination.
- Experiment with different wood chips for smoking to add unique flavors to the sausage.
- Store the sausage in the refrigerator for up to one week or freeze for longer storage.
Serving advice
Slice the Finnish-style Metworst Sausage into thin rounds and serve as an appetizer or alongside a selection of Finnish cheeses and bread. It also pairs well with pickles and sauerkraut.
Presentation advice
Arrange the sliced sausage on a wooden board or a traditional Finnish platter. Garnish with fresh herbs, such as dill or parsley, for an added touch of color.
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