Mettwurst
Frühstück • Deutschland
Über Mettwurst
Raw smoked spreadable pork sausage
How to Make Mettwurst (Traditional & Healthy Version)
Mettwurst is a classic German sausage, beloved for its rich, savory flavor and cultural heritage. Originating from Northern Germany, particularly regions like Lower Saxony, Mettwurst is traditionally made with finely ground pork and a blend of spices, giving it a distinctive taste that appeals to locals and visitors alike. In Germany, Mettwurst is commonly enjoyed as part of a hearty breakfast, often spread on fresh rye bread, accompanied by pickles and sliced onions. Its robust and slightly smoky aroma makes it a staple in German households, especially in the morning hours or during festive gatherings. Choosing a healthy, homemade Mettwurst recipe means enjoying the authentic taste of Germany while being mindful of nutrition. By using lean cuts of pork and balancing the spices, you can create a flavorful sausage that fits perfectly into a health-conscious lifestyle. This recipe is designed for international food lovers who want to experience true German cuisine without compromising wellness or taste. Whether served on whole-grain bread or alongside a crisp salad, Mettwurst brings a touch of German tradition to your table, making it a great choice for anyone seeking wholesome, satisfying flavors.
Zutaten(für 2 slices of Mettwurst (approx. 50g each) with rye bread)
- 250g Lean pork shoulder (Schweineschulter)
- 50g Pork fat (Speck)
- 1 clove Fresh garlic (Knoblauch)
- 1/2 tsp Freshly ground black pepper (Schwarzer Pfeffer)
- 1 tsp Salt (Meersalz)
- 1/4 tsp Nutmeg (Muskatnuss)
- 1/2 tsp Mustard seeds (Senfkörner)
- 1/4 tsp Smoked paprika (Räucherpaprika)
- 1 tbsp, chopped Fresh parsley (Petersilie) - optional
- 1 meter Natural sausage casing (Naturdarm)
Anleitung
- 1
Rinse the natural sausage casing thoroughly in cold water and soak it for 15 minutes to soften.
15 minutes
Ensure the casing is well-cleaned for optimal texture.
- 2
Cut lean pork shoulder and pork fat into small cubes. Pass them through a meat grinder on a medium setting.
5 minutes
Use chilled meat for easier grinding and better consistency.
- 3
Mix the ground meat with salt, black pepper, nutmeg, mustard seeds, smoked paprika, minced garlic, and parsley until fully combined.
3 minutes
Mix gently to avoid breaking down the meat fibers.
- 4
Stuff the seasoned meat mixture into the prepared natural casing using a sausage stuffer, avoiding air pockets.
5 minutes
Tie off sections to create uniform sausages.
Warum dieses Gericht gesund ist
Opting for homemade Mettwurst allows control over ingredients, lowering sodium and fat levels compared to commercial versions. Lean pork provides quality protein without excessive calories, making it suitable for weight management and active lifestyles. Whole-grain rye bread accompaniment increases fiber, aiding digestion and keeping you fuller for longer. This balanced approach makes Mettwurst a healthy, satisfying choice for breakfast.
This Mettwurst recipe uses lean pork shoulder to reduce saturated fat while maintaining high protein content (essential for muscle maintenance and satiety). It is rich in B vitamins, iron, and zinc, supporting energy metabolism and immune function. The inclusion of herbs and spices like parsley and mustard seeds adds antioxidants and micronutrients. Using natural casings and avoiding artificial additives makes this sausage a healthier, more wholesome option compared to many store-bought varieties.
Profi-Tipps
- 💡Tip 1: Keep all meat and equipment cold to prevent bacterial growth.
- 💡Tip 2: Use natural casings for authentic texture and flavor.
- 💡Tip 3: Adjust seasoning to your taste, but start with traditional ratios for best results.
Aufbewahrung und Servieren
Store Mettwurst in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze slices in sealed bags for up to 1 month. Always refrigerate promptly after serving.
Am besten geeignet für: Breakfast or Lunch
Nährwerte
| Nährstoff | Pro 100g |
|---|---|
| Energie | 410.0 kcal |
| Protein | 14.0 g |
| Kohlenhydrate | 0.0 g |
| Gesamtfett | 40.0 g |
| Ballaststoffe | 0.0 g |
