Make your own cooked mettwurst – Super tasty spreadable variant
- Type
- Pre-cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this post I show you how to make cooked mettwurst yourself. With a moderate effort you achieve a super tasty result.
There are both spreadable and cut-resistant Mettwurst. In this post, I’ll show you a cooked mettwurst variety that you can spread on bread despite canning.
Cooked mettwurst is a nice alternative to classic mettwurst. The cooked mettwurst is not cold smoked like the classic Mettwurst, but cooked in jars or scalded in casings. Another variant is for example my Zwiebelmettwurst.
Here you can find the complete cooked mettwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Cooked mettwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 600 g | 60 % |
| pork shoulder | 400 g | 40 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 15.5 g |
| paprika sweet | 3 g |
| Cure #1 | 2.5 g |
| black pepper | 2.5 g |
| mace | 2 g |
| garlic powder | 1.5 g |
| allspice | 1 g |
| coriander | 1 g |
The equipment to make cooked mettwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend to grind them yourself.
Jars
To fill the sausage you need jars. You can use traditional jars or WECK jars.
Make cooked mettwurst – Step-By-Step Instructions
Cut the meat into pieces. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Put the pieces of meat in a sealable plastic bag or vacuum them.
Put the bags in the tempered water or in the sous vide cooker and cook the meat and fat at 76 degrees Celsius (169 Fahrenheit) for 45 minutes. Below I have described the variant without sous vide cooker.54. Cut the onions into strips and slowly simmer in an buttered pan until golden brown for up to 10 min..
Grind the spices into a fine powder.
Take the bags out of the water and separate the juice and meat .I put the meat juice directly into the bowl into which I subsequently wolf the meat.
Now the meat and fat is grinded. Depending on how coarse you want your final sausage meat, you can use different perforated discs here.
I use the medium perforated disc (4.5 mm).
Then add the spices to the minced mixture and mix it all together.
Ready is your mixture if you want a coarse cooked mettwurst. If you want it finer, you can still put it in a food processor.
You can now fill them into jars. Make sure that the mass is tight and without air holes in the jars.
Now you just have to boil down the cooked mettwurst at 100 °C (212 Fahrenheit) for about 2 hours.
Your cooked mettwurst is ready 😄. Enjoy it.
Frequently asked questions
What is Mettwurst, and what makes this one cooked?
What is Mettwurst, and what makes this one cooked?
Mettwurst is the umbrella name for a family of German raw pork sausages, and the family splits in two: some are spreadable, some are firm enough to slice. What they share is the cure and the cold smoke, which is what preserves them and gives the classic its dark red colour and its tang.
A cooked mettwurst leaves that road at the last turn. It is not cold smoked at all: the meat is cooked, ground, seasoned and then either boiled down in jars or scalded in casings, which is why this recipe ends at a stove rather than in a smoker. The reward is that you get a mettwurst you can spread on bread that also keeps in the jar, and the trade is the smoke flavour you would have had from the classic.
What is the shelf life of the cooked mettwurst?
What is the shelf life of the cooked mettwurst?
Keep the jars in the fridge and use the sausage within 2–3 weeks. When opening, the following applies: see, smell, taste!
When opened, the cooked mettwurst can be kept for about 5 days.
Make cooked mettwurst without sous vide method
This also works!
To do this, weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. Add this missing liquid later. You can use the broth water in which you cooked your meat.
hello
my name is kurt
you asked a question as to what i like coming into summer, bratwurst or metwurst , problem we have here is our summer is 9 months long with up to 40deg heat so your cooked metwurst sound fantastic , i just have to find out what some of the spices are , question can you cure tradiotional salami in the fridge?
many thanks
kurt
yes you can, just have a look at my salami article. daniel