Meats and Sausages
Aalrauchmettwurst (Eel Mettwurst Smoked Sausage)
Aalrauchmettwurst is a German fermented sliceable sausage. This medium grind heavily smoked mettwurst sausage is made of fatty pork or pork with some beef.
The word "aal" signifies "eel" in German, however, no eel (fish) is added. The sausage derives its name from the fact that it was smoked with eels together over beech wood. The sausage usually has a slender, elongated shape of an eel. Manufacturers often paint in white the facial features of an eel which are printed on the black sausage casing.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 600 g | 1.32 lb |
| Back fat or hard fat trimmings | 250 g | 0.55 lb |
| Beef | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper, ground | 2.0 g | 1 tsp |
| Paprika | 0.5 g | 1/4 tsp |
| Cumin | 0.5 g | 1/4 tsp |
| Mustard seeds, ground | 0.5 g | 1/4 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork through 6 mm (1/4") plate.
- Dice partially frozen fat into 6 mm (1/4") cubes.
- Grind beef through 3 mm (1/8") plate.
- Mix pork, beef, salt, cure #1 and starter culture together. Add remaining ingredients, diced fat and mix again.
- Stuff into 36 mm pork casings forming 40 cm (16") links.
- Ferment at 20º C (68º F), 90 → 80% humidity for 3 days.
- Cold smoke at 18º C (64º F) for 24 hours.
- Dry at 15→12º C (58 → 53º F), 80-75% humidity for 3 weeks - until the sausage looses 33% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
Notes
Eat cold as a snack or with bread. Mustard, horseradish or cucumber pickle go well with it.
Beef is added at 15-20%. The sausage can be made from pork only.
Beef is added at 15-20%. The sausage can be made from pork only.
