Finnish-style Metworst Sausage

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.

• 1 kg (2.2 lbs) high-quality pork shoulder 1 kg (2.2 lbs) high-quality pork shoulder
• 20 g (0.7 oz) sea salt 20 g (0.7 oz) sea salt
• 5 g (0.2 oz) black pepper 5 g (0.2 oz) black pepper
• 5 g (0.2 oz) ground allspice 5 g (0.2 oz) ground allspice
• 5 g (0.2 oz) ground coriander 5 g (0.2 oz) ground coriander
• 5 g (0.2 oz) ground nutmeg 5 g (0.2 oz) ground nutmeg
• 5 g (0.2 oz) ground ginger 5 g (0.2 oz) ground ginger
• 5 g (0.2 oz) ground cloves 5 g (0.2 oz) ground cloves
• 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

1. 1.
   Grind the pork shoulder using a meat grinder.
2. 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.
3. 3.
   Stuff the mixture into the natural sausage casing, ensuring it is tightly packed.
4. 4.
   Hang the sausage in a cool, dry place for 24 hours to allow the flavors to develop.
5. 5.
   Preheat your smoker to 80°C (175°F).
6. 6.
   Smoke the sausage for 4-6 hours, or until the internal temperature reaches 70°C (160°F).
7. 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.