(Drögt(Dried ) Mettwurst )
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4.5 kg (10lbs.) Mett (ground Pork), 4 grams Salpeter (available in Drugstore),
18 grams Pepper, 120 grams (4 ¼ oz.) Salt,
Intestines (talk to the Butcher into selling you some).
Mix the mett thoroughly with salt, pepper, and salpeter, and let it sit for a while. Then fill the mixture into the cleaned intestines, and try not to get some air into it. Next, hang the sausages in a dry cool room, to be air dried.
You can try this with smaller amounts. Just make sure the meat-spice ratio is correct.
(I did borrow this recipe from " Annelene von der Haar ", and ask for understanding)
1,5 kg (3,3lbs.) Mett (it's ground Pork), 50 grams (1 ¾ oz.) Salt,
6 grams (1/4oz.) Pepper, 4cl (1/2 a Shot) Cognac,
Intestines (ask your Butcher).
Mix the meat with all the spices and then let it sit there for a while. Next fill the mixture into the clean intestines. Try not to get any air in it and if you do so anyway, take a needle and stick it into the place where air has build up. Then hang the sausages up in a cool dry airy place.
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