1. Spreadable Raw Sausages
Chapter 7
Spreadable Raw Sausages

2. Topics Covered
Raw Sausages
Meats Used in Spreadable Raw Sausages

3. Raw Sausages Two types of spreadable raw cured sausages:
Mettwurst and teawurst
Cured and smoked
Salami, cervelat, and land jaeger
Cured and then incubated
Dried/ripened
Sometimes smoked

4. Raw Sausages (cont’d.) Mettwurst and teawurst: Easy to prepare
Limited period of freshness
Four to five days stored in a plastic container in refrigerator

5. Raw Sausages (cont’d.) Mettwurst and teawurst (cont’d.):
Meat and fat are semifrozen
Mixed with salt and seasonings
Ground
Mixed well for five to six minutes or until sticky
Release of protein gives a better bind
Piped airtight into hog casings
Incubated and hung for three days at 70°F
Cold-smoked and refrigerated

6. Meats Used in Spreadable Raw Sausages
Pork:
Leg
Shoulder
Neck
Butt
Lean trimmings

7. Meats Used in Spreadable Raw Sausages (cont’d.)
Pork fat:
Fresh fatback without skin or pork jowls (for fine mettwurst)
Fresh fatback or belly strip without skin (for coarse mettwurst)
Pork belly:
Good substitute for pork jowls

8. Meats Used in Spreadable Raw Sausages (cont’d.)
Other meats:
For a change of flavor, other meats (e.g., lamb or pheasant) can be substituted
Leg or loin from lamb, sheep, or game give different textures

9. Meats Used in Spreadable Raw Sausages (cont’d.)
Other meats (cont’d.):
Trim all fat from lamb or sheep
Meat has a persistent aroma and taste as well as gritty texture
If using wild game (e.g., hare or game birds):
Remove all pellets and trim bloody bruises

10. Meats Used in Spreadable Raw Sausages (cont’d.)
Other meats (cont’d.):
Duck and geese are excellent for extra flavor components
Fat especially has excellent flavor and smooth texture

11. Summary This chapter reviewed: Spreadable raw sausages
How to safely prepare raw sausages for consumption
Preparation of mettwurst and teawurst is a preamble to more difficult sliceable sausages (salamis)