Mettwurst

This is a nice mild summer sausage that is not spicy or sweet. The flavor profile is of the German sausage style and carries that allspice, coriander and nutmeg style profile, but is not very strong. It is like a store bought summer sausage with a better mild flavor. I originally found this recipe from David Farrell, aka “Old Fat Guy” and can be found as Disco on Smokingmeatsforum.com. David has a cookbook he is selling and you can check that out here, or his website here.

David posted this on the meat forum a few years back and it interested me. I tried a small batch of 2.5# and liked it as a nice smooth summer sausage. So, now I went and expanded the recipe for 10# and 20# batches and made it in the larger version this year.

The recipe

20#	10#	5#	2.5#	Ingredients
10#	5#	2.5#	1.25#	Ground deer
10#	5#	2.5#	1.25#	Ground beef 73%
4 tsp	2 tsp	1 tsp	1/2 tsp	Pink Instacure
2/3 cup	6 Tbsp = 1/3C	3 Tbsp	1 1/2 Tbsp	Salt
½ tsp	¼ tsp	1/8 tsp	1/16 tsp	White Pepper
4 tsp	2 tsp	1 tsp	1/2 tsp	All spice
2 tsp	1 tsp	1/2 tsp	1/4 tsp	Whole mustard seed
4 tsp	2 tsp	1 tsp	1/2 tsp	Dried marjoram
4 tsp	2 tsp	1 tsp	1/2 tsp	Ground coriander
4 tsp	2 tsp	1 tsp	1/2 tsp	Ground nutmeg
½ tsp	¼ tsp	1/8 tsp	1/16 tsp	Ground ginger
1 tsp	½ tsp	1/4 tsp	1/8 tsp	Ground celery seed
4 Tbsp	2 Tbsp	1 Tbsp	1 1/2 tsp	Light corn syrup
4 tsp	2 tsp	1 tsp	1/2 tsp	coarse ground pepper
4 tsp	2 tsp	1 tsp	1/2 tsp	Cardamon
1 Beer	2/3 cup	1/3 cup	1/2 of 1/3 cup	Beer

The Meat, 10#’s of 73% ground beef and 10# of ground venison.

The spices mixed up and waiting to go. I always do this before getting started. When you run out of one thing and live in the country you have to put everything away to go find the spice you need.

Venison on the bottom of the LEM Mixer

Ground beef on top of the venison.

Beer, Karo and spices were added and mixed for 15 minutes or more until nice and sticky.

The tendons collect on these mixing adjitators and on the mixing arms. Throw those away. Or as I do, cook them and feed them to Kako (my dog).

Ready to be stuffed.

Into the 5# sausage stuffer and ready to fill casings.

These are the sausage casings I am using for summer sausage. The 20″ length works perfectly for the meat lugs and they are pre-tied to hang.

A soaked casing ready to be stuffed.

A hog ring pre-loaded in the pliers.

Leave enough casing to pinch and twist. Watch the youtube video and see what happens when you get cheap and try and over fill the casings from a previous batch I made.

In the lug to go into the fridge for the night and then to the smokehouse the next morning.

Ready to be smoked and the temperature probes for the maverick ET-733 are setup to watch the process.

All finished as a day of smoking. The chubs got a bit over done at the bottom, but are not dried out. I might try cooking flat on the shelves next time. There is heat zones in the smokehouse and warmer at the bottom.

Enjoy!