Make your own Jägermett – a delicious variation to the classic
- Type
- Cured sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post, I’ll show you how to make Jägermett yourself. It’s simple and super quick to make.
The literal translation is “hunters Mett”. Basically, it’s ground pork with spices. However, I could tell that the spices in Jägermett are spicier and heartier.
If you are interested in a more classic type of German Mett you can find it in my Mett article.
Here you’ll find the complete Jägermett recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Jägermett – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 500 g | 50 % |
| pork shoulder | 500 g | 50 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| paprika powder, sweet | 6 g |
| black pepper | 3 g |
| caraway seeds | 2.5 g |
| mace | 1 g |
| chili flakes (optional) | 1 g |
| 5-15 g yellow mustard seeds (depending on the mustard seed, the pungency and taste can vary greatly, please test beforehand how you like it) | — |
The equipment to make Jägermett
You will need the meat grinder, also called a mincer, to “grind” the meat, meaning the meat is finely ground.
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.
Make Jägermett – Step-By-Step Instructions
Cut your meat into strips. 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 meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
Grind the spices finely. How fine you want the spices is up to you.
Now it’s time to grind the meat. Depending on how coarse you want your final product, you can use different perforated discs here. I use the finest perforated disc (3 mm).
Add the spices to the meat.
Mix the whole thing for a few minutes. Here you can decide how firm you want the Mett consistency. If you knead the mixture vigorously and for a long time, the Mett gets a sausage meat-like binding and is therefore rather firm. If you mix the spices only lightly into the mixture, the consistency remains loose. Personally, I prefer the looser version on bread. But tastes are known to be different.
Your Jägermett is ready😄. Enjoy it.
Frequently asked questions
What makes Jägermett different from classic Mett?
What makes Jägermett different from classic Mett?
The mustard seed. The spice list above leans on yellow mustard seeds harder than on anything else in it, and tells you to taste them first because different seeds vary a lot in pungency. That is the flavour the “hunter’s” in the name is pointing at: sharper and rounder at once, with the sweet paprika behind it and the chilli flakes there if you want the edge. Everything else in the list is the seasoning you would expect in a mett.
Apart from the spices it is the same thing as a classic Mett and is treated the same way. It is raw ground pork, it is neither cooked nor cured, and it goes onto a fresh roll with onion exactly as the plain version does. If you would rather start with that plainer version, the classic Mett recipe is linked at the top of this post.
What is the shelf life of the Jägermett?
What is the shelf life of the Jägermett?
Since it is raw meat, you should consume the Jägermett within 1 – 2 days.
Alternatively, you can freeze it and keep it longer.
