Smoked Mettwurst

5 from 3 votes

Delicious smoked mettwurst. Made with ground pork, lean beef, and herbs, this German sausage is an instant classic for your barbecue cold smoking repertoire.

Prep Time30

Cook Time8

Resting8

Total Time16 30

Course: Appetizer, Dinner, Side Dish

Cuisine: BBQ, German

Servings: sausages

Calories: 244kcal

Author: Ben Isham-Smith

Equipment

Meat grinder
Sausage stuffer
Pork sausage casings

Ingredients

3 lbs pork shoulder trimmed and cubed
2 lbs beef chuck trimmed and cubed
1 tsp Prague Powder #1 also called Instacure #1 or Cure #1

Seasoning

2 tbsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp ground white pepper
1 tsp whole mustard seed
1 tsp ground coriander
1 tsp all spice
½ tsp ground dried marjoram
½ tsp ground caraway seed
1 tsp nutmeg powder
1 tsp smoked paprika

Instructions

Set up your meat grinder with a medium or fine plate. Grind the pork and beef cubes through.
Transfer minced meat to a large mixing bowl. Add Prague Powder #1 and all seasoning. Combine thoroughly.
With seasoning fully incorporated, work meat through the meat grinder one more time, using the fine plate or setting.
Using your sausage stuffer, stuff your ground sausage meat into casings.
Fire up your smoker to 100°F (38°C). Transfer sausages to the smoker. If you have hooks, suspend your sausages on them. If not, rest them on your smoker's grates.
Smoke for 6 hours. Increase smoker temperature to 160°F (71°C) and cook until meat internal temperature is 150°F (65°C).
Remove sausages from the smoker. Spray with cold water (also called 'showering') to prevent the cases from shriveling. Rest at room temperature (also called 'blooming') to allow the meat to dry and age. Bloom for 2-3 hours.
Move sausages to the refrigerator overnight. Eat within 3-4 days, or vacuum seal and enjoy within 3-4 weeks.

Nutrition