Rheinische Mettwurst

A spreadable mettwurst sausage, originally from Rheine, the town in the district of Steinfurt in Westphalia, Germany.

MeatsMetricUS
Pork, lean (shoulder)600 g1.32 lb
Pork belly (50% fat)400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1.5 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Mace1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind lean pork and belly through 5 mm (1/4") plate.
  2. Mix the sausage mass with all ingredients.
  3. Stuff into 36 mm pork casings forming 36 cm (15") links.
  4. Ferment for 24 hours at 18° C (64° F), 75-80% humidity.
  5. Cold smoke at 18° C (64° F) for 12 hours.
  6. Hold at 18° C (64° F), 75% humidity for 2 days.
  7. Refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs