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Mettwurst

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Tom Kurth View Drop Down
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Joined: 10 May 2015
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    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.
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Tom

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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.
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Percebes View Drop Down
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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
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Tom Kurth View Drop Down
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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.
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Tom

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Percebes View Drop Down
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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.
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