Mettwurst recipe

The name of this delectable sausage is derived from the Low German word "mett", which means minced pork without bacon. It's related to the English word "meat". Ingredients: 3 lbs pork shoulder, 1 lb veal, and 1 lb lean beef chuck 2 tablespoons kosher salt 1 tablespoon ground white pepper 1 teaspoon ground coriander 1

Weisswurst, Mettwurst, or Frankfurter? Learn six popular German sausages, and take a trip with us through the country’s most savory specialties. Read more.

German Liverwurst, or Leberwurst as it's known in its homeland, is a culinary treasure steeped in tradition and flavor. This savory sausage, celebrated for its rich taste and smooth texture, is a staple in German cuisine and enjoys popularity worldwide. This article delves into the history, varieties, and culinary uses of German Liverwurst, offering insights

I used my cast iron skillet for this recipe. I used 2 packages totaling 8 sausage links. You may use other sausages of choice also, Fresh or smoked. Add the links to the cast...

German "Fast Food"

The dominant flavor in this sausage is garlic, hence the name, garlic sausage. This is another great official Polish government recipe published in 1959, similar to Krakow sausage I posted about earlier. This sausage has a very good ratio of lean meat and fat, and the grind favors chunky texture, which I like a lot....Read On →

Knockwurst sausage is emulsified (like Frankfurter) so this homemade knockwurst sausage recipe must be prepared at below 15°C or 60°F. Knockwurst is an American spelling, the original German is knackwurst which literally translates as "crackle sausage".

All about Mettwurst, a cured and cold smoked German pork sausage of many regional variations, which is eaten as a snack or tossed into soups and stews.

How To Make Smoked Polish Sausage

Small german sausage from the City of Nuremberg