I love fermented meat. This is a Mettwurst, a German spreadable sausage. The Italian n’duja, Spanish sobrassada, and German mettwurst all come from the same family of charcuterie; ground meats that are fermented, highly spiced, and spreadable when finished. Making this style of sausage is very easy and doesn’t necessarily require a curing chamber so it’s a fun one to make at home. This is the perfect fall sausage; its hearty and invigorating.

The Larder Mettwurst is as follows:

 

• Pork belly 100%
• Salt 2.8%
• Cure #1 0.25%
• Dextrose 0.10%
• Whole mustard seed 4%
• Dried garlic 3.5%
• Smoked sweet paprika 5%
• Amazake 1c/10#
• Live active ferment brine 1c/10#