Meats and Sausages
Metka Brunszwicka (Metka brunszwicka)
Origin of this metka sausage is to be found in the German town of Brunszwik. This cold smoked spreadable sausage recipe comes from the official Polish Government archives.
| Meats | Metric | US |
|---|---|---|
| Pork (butt, picnic) | 400 g | 0.88 lb |
| Beef | 400 g | 0.88 lb |
| Jowls (or belly), skinless | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3-1/2 tsp |
| Cure # 1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
Instructions
- Curing: cut meat into 5-6 cm (2”) cubes, mix with salt and cure #1. Keep pork and beef separate. Pack tightly in containers and cover with a clean cloth. Place in a cooler at 4-6º C (40-42º F) for 72 hours.
- Grind all meats through 1/8” (3 mm plate), refreeze and grind again OR grind once and then emulsify in food processor without adding water. Add spices when grinding or emulsifying.
- Stuff firmly into 40 mm beef middles or fibrous casings. Form 8-10” (20-25 cm) links.
- Hang for 1-2 days at 2-6° C (35-43° F) and 85-90% humidity.
- Apply a thin cold smoke at 18-22° C (64-72° F) for 1-2 days until casings develop brown color.
- Cool in air to 12° C (53° F) or lower. Store in refrigerator.
