Metka Sausage is a cold smoked uncooked sausage and is often classified as a fermented spreadable sausage. When properly made, metka sausage can be spread with a knife like butter. The sausage derives its name from German Mettwurst Sausage. Metka sausages were not cooked and they were less popular in summer months due to higher temperatures. With the advent of refrigeration the storing problem has been eliminated.
|pork||600 g||1.32 lb.|
|beef||400 g||0.88 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|paprika||2.0 g||1 tsp.|
- Grind beef and pork at least two times through a 1/8” (2 mm) or 3/16” (3 mm) plate.
- Add to meat all remaining ingredients and mix everything well together until feels sticky. Do not add water.
- Stuff tightly into 36-40 mm hog casings, beef rounds, or synthetic fibrous casings.
- Hang for 1-2 days at 35º-42º F, (2º-6º C) and 85-90 % humidity.
- Smoke with a thin cold smoke (below 77º F, 25º C) for 1-2 days until brown-reddish color is obtained. Periodically re-arrange smoke sticks for even smoke distribution.
- Cool down to less than 53º F (12º C).
- Store in refrigerator.