Homemade Mettwurst

Total Time: 168 hrs 40 mins Preparation Time: 40 mins Cook Time: 168 hrs

Ingredients

• 500 g lamb, more lean than fatty
• 1/2 ounce coarse salt
• 1/16 ounce black pepper
• 1/16 ounce liquid glucose (optional)
• 1 pinch dried garlic
• 1/4 teaspoon mustard seeds

Recipe

• 1 mix all the ingredients together well and grind finely through a meat grinder.
• 2 knead the mixture for 5 minutes.
• 3 stuff the mixture into natural skins, naturine skins or silk skins.
• 4 thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
• 5 too much heat in the first 3 days can lead to fermentation.
• 6 either smoke twice or eat as is.