What is Mettwurst?

Mettwurst, sometimes spent metwurst, is a type of German sausage made of raw pork that is cured and often smoked. It can be supplied in a number of different forms and is often soft and spread out, usually used as a span on toast, biscuits or other appetizers. In some regions, especially those in northern Germany, sausage is cured for a longer period of time, making it harder, more similar to Salami or German Holsteiner . Mettwurst should be prepared carefully, because the meat is usually never boiled, and the bacteria are removed only by curing and smoking. Because Mettwurst is the type Rohwurst or raw sausages, the proper treatment of meat is very important to ensure that it is safe to consume. While some recipes may require a mixture of pork, veal and beef, most recipes simply use pork that Hjak was very fine on the ground. This pork should be certified without trichin , whichIt will reduce the chances of dangerous microbes in the meat.

Although many Mettwurst recipes require various ingredients, pork is usually combined with a decent amount of salt and pepper and a number of other spices depending on the desired taste. Common ingredients and individual preparations can play with a mixture to create different flavors and smells of meat, mustard seeds, peppers, peppers, marjoram, casking seed, spices and cardamom. This mixture is then combined manually to ensure the correct division and texture of the meat. Some recipes require double grinding of pork to achieve smooth texture.

The mixture is then inserted into a natural housing and prepared as individual bonds or a long sausage length, depending on the preference and purpose of the Temettwurst. These sausages are then treated for some time depending on the thickness of the sausage and the method used. Basic curing can often take at least 72 hours at 70 °F (21 ° C), although some methods of curing room temperature may take one or two weeks. Whatever the method is used, it is important to ensure the elimination of bacteria.

Mettwurst is also commonly smoked after curing. This can be done using cold smoking for several hours or hot smoking to cook mettwurst, according to the preference. Traditionally, sausages do not cook after smoking and raw are consumed from the case. Due to the large number of German immigrants in some Australia regions, this sausage has become particularly popular in many different areas of the country.