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#
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