Braunschweiger Mettwurst

German spreadable sausage. The sausage that gets its name from a town in Germany called Braunschweig.

MeatsMetricUS
Beef300 g0.66 lb
Pork butt300 g0.66 lb
Pork belly, jowls400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar1.0 g1/4 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Mace0.5 g1/4 tsp
Juniper extract*2.0 g1/2 tsp
Instructions
  1. Grind all meats through 3 mm (1/8") plate. Re-freeze meats and grind again. You may grind once and then emulsify in the food processor without adding water.
  2. Add all ingredients during this step.
  3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 8-10” (20-25 cm) links.
  4. Ferment for 24 hours at 18º C (64º F), 75-80% humidity.
  5. Cold smoke at 18º C (64º F) for 12 hours.
  6. Refrigerate.
Notes
* insert 20 g of crushed juniper berries into 120 ml (½ cup) vodka or cognac and leave in a closed jar for 2-3 days. Filter the liquid from berries.

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