Blumenau Mettwurst Sausage

Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.

You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.

Blumenau Mettwurst sausage ingredients

• 750g pork shank;
• 250g pork bacon;
• 2.4g curing salt 1 (6.25% of nitrite and 93.75% of salt);
• 2.4g antioxidant (with sodium erythorbate);
• 12 g salt;
• 5 g sugar;
• 2.5 g of garlic powder;
• 2.5 g ground white pepper;
• 1 g allspice pepper;
• 0.2g starter culture (lactic acid bacteria) diluted in filtered water.

Preparation of Blumenau Mettwurst sausage

• Clean the shank, remove the bones, as much of the hard connective tissue and leather as possible;
• Cool the meat and fat well and cut into cubes;
• Grind everything and add all the ingredients. Grind on a fine disc if you want a more pasty texture and on a coarse disc if you want a firmer texture;
• Mix until there is a uniform distribution of the ingredients, use your hands or the flat paddle of an orbital mixer at slow speed;
• Embed in natural pork casing or crooked beef casing. Crooked beef tripe has a typical horseshoe shape;
• Tie in a horseshoe shape every 15 to 20 cm in length;
• Hang for 2 days to ferment in an environment with an ideal temperature between 20ºC and 26ºC;
• Smoke with cold smoke (up to 40ºC) for approximately 8 hours. Change the time according to the desired color and flavor intensity;
• Hang for 3 days in a cold and ventilated environment (ideal temperature between 10ºC and 14ºC);
• Refrigerate and consume within a week.

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