Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Germany
  New Posts New Posts RSS Feed - Mettwurst
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Mettwurst

 Post Reply Post Reply
Author
Message
Tom Kurth View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 251
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Topic: Mettwurst
    Posted: 28 June 2015 at 19:09
My father used to rave about the mettwurst they use to make when he was a kid. The research I've done shows a wide variety of recipes from all over Germany, some raw and cured, some cured and hot smoked, some cured and cooked, some beef, some beef and pork, some beef, pork and veal. Dad's people were mostly from Saxony which would indicate a raw sausage and that fits with his description of how they ate it--smear it one crackers, maybe with some raw sliced onion, and chow down. Dad's family rarely ate any meats except pork and chicken--cows were milked and steers were sold for cash, cream was used to make butter and for cooking, skim-milk was mixed with wheat midds and fed to the hogs. So, I'm looking for a cold-smoked raw sausage recipe that uses all pork preferably of south-eastern German origin. Any suggestions or recipes? Thanks for any help.
Best,
Tom

Escape to Missouri
Back to Top
Sponsored Links


Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 01 July 2015 at 12:18
Tom, after looking around, it seems the biggest problem you would have is choosing just one recipe.
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2015 at 14:12
I make a few versions of a raw cold smoked spreadable Mettwurst. However none are strictly pork. Generally-beef, pork butt and bacon.

Sorry that I can not be of any assistance
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
Tom Kurth View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 251
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2015 at 17:54
Percebes, am I maybe looking for something that was never there? I am, after all, just assuming that it was all pork. Thanks for your response.
Best,
Tom

Escape to Missouri
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2015 at 18:55
Originally posted by Tom Kurth Tom Kurth wrote:

Percebes, am I maybe looking for something that was never there? I am, after all, just assuming that it was all pork. Thanks for your response.


I believe fairly strongly that you may be right in your first analysis. References I read insinuate a pork sausage, but once committed to the recipe-the beef component sneaks in. Not exactly sure what to think
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.