Braunschweiger Mettwurst
Background on Braunschweiger Mettwurst
Braunschweiger Mettwurst is a traditional German sausage with roots in Lower Saxony, particularly the city of Braunschweig. Known for its distinctive smooth texture and rich flavor, this sausage is a beloved staple in German cuisine. Traditionally, it is made from a mixture of pork and/or beef, seasoned with salt and various spices, then smoked over beechwood for a unique taste. Braunschweiger is typically enjoyed sliced on bread, with onions and mustard.
Ingredients
- Pork (1 pound)
- Beef (0.5 pound)
- Bacon (3 slices)
- Onion (1 medium, finely chopped)
- Garlic (2 cloves, minced)
- Black Pepper (1 tablespoon)
- Salt (2 teaspoons)
- Paprika (1 teaspoon)
- Nutmeg (1/2 teaspoon)
- Allspice (1/2 teaspoon)
- Dried Thyme (1/2 teaspoon)
- Curing Salt (1/2 teaspoon)
- Natural Casings (for stuffing)
Preparation Steps
Step 1: Preparing the Meat
Start by placing the pork and beef in the freezer for about 30 minutes. This will firm up the meat, making it easier to grind.
Step 2: Grinding Process
Take the chilled pork and beef, cut them into chunks suitable for grinding. In a meat grinder, grind together the pork, beef, and bacon. If you don't have a meat grinder, ask your butcher to grind the meats for you.
Step 3: Seasoning the Sausage
In a large mixing bowl, combine the ground meat mixture with finely chopped onion, minced garlic, black pepper, salt, paprika, nutmeg, allspice, dried thyme, and curing salt. Mix until all ingredients are well incorporated.
Step 4: Stuffing the Casings
Rinse the natural casings under cold water and let them soak for 30 minutes. Attach the casings to a sausage stuffer and gently stuff the casing with the meat mixture ensuring there are no air pockets. Twist the sausage into links as desired.
Cooking Process
Step 1: Smoking the Sausage
Preheat your smoker to 200°F (95°C). Place the sausages inside and smoke with beechwood for approximately 2-3 hours or until the internal temperature of the sausage reaches 150°F (65°C). Remember to monitor the cooking time.
Step 2: Cooling and Storing
Once done, let the sausages cool at room temperature. Store them in the refrigerator for up to a week, or further in a freezer for longer storage.
Enjoying Braunschweiger Mettwurst
Serving Suggestions
For a traditional experience, serve slices of Braunschweiger Mettwurst on a crusty piece of bread with rings of raw onion and a dollop of your favorite mustard. It pairs well with a good German beer or a chilled white wine for added enjoyment.
Variations
Consider adding other ingredients such as juniper berries or coriander to vary the flavor profile. Alternatively, for a spicy kick, include a bit of crushed red pepper into the seasoning mix.