CALL US TODAY! 1800 657 166

Mettwurst - Braunschweiger

Mettwurst – Braunschweiger

Recipe Source: Meat & Sausages

Image Source: Spreewald-Praesente

German Spreadable Sausage

Print Friendly

Recipe Rating

  • (0 /5)
  • (0 Rating)

Instructions

  • 1. Grind all meats through ⅛” (3 mm) 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, starter culture included, during this step.
  • 3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 20-25 cm links.
  • 4. Ferment for 48 hours at 18º C, 75% humidity.
  • 5. Apply cold smoke for 12 hours at 18º C.
  • 6. Store in a refrigerator
  • 7. * 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.

Be Social

About Chef