Westfälische Mettwurst (Westphalian Mettwurst)

Westfälische Mettwurst (Westphalian Mettwurst) is spreadable raw (fermented) sausage from Westphalia, Germany.

MeatsMetricUS
Pork, lean700 g1.54 lb
Pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice0.5 g1/2 tsp
Instructions
  1. Grind all meats through 5 mm (1/4") plate.
  2. Mix ground meats with all ingredients.
  3. Stuff into 42 mm artificial casings forming 45 cm (18") loops.
  4. Hold at 18º C (64º F), 75-80% humidity for 24 hours.
  5. Cold smoke at 18º C (64º F) for 12 hours.
  6. 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