Mettwurst

Without Cure: for 5 pounds (approximate)
3 lbs fine ground cooked pork butt (boiled
2 lbs fine ground cooked pork liver (boiled
1 Tbsp salt
3 tsp white pepper
3 tsp coriander
1 cup of the water used to cook the meat

Combine all ingredients and mix until smooth and pasty, stuff into
casing. Simmer for about 20 minutes, then refrigerate for 24 hours
before using. Then use like liverwurst.

With Cure: for 10 pounds (approximate)
2 level tsp cure
2 Tbsp ground nutmeg
1 Tbsn white pepper
1 tsp ground celery
1 Tbsp ground allspice
1 tsp ground marjoram
1/2 tsp ground caraway seed
1 tsp ground coriander
4 Tbsp powdered dextrose
2 tsp whole mustard seed (optional)
6 Tbsp salt
Use 20% veal, 50% pork butt and 30% beef chuck.

Grind all meats then add all spices through medium plate and mix
until evenly distributed then regrind with a fine plate. Place in
fridge and cool for 24 hours then stuff into beef rounds and allow
to hang for about 3 hours to dry.

If smoking is desired: Smoke heavily in 90 to 100 degree smoker
for 8 to 12 hours remove spray with hot water to plump the casings
then allow to cool to room temperature and allow to hang overnight
in the fridge.

This is essentially a Summer sausage, and if you use this recipe
you need to use certified pork which is pork that has been frozen
for a certain period of time at a certain temperature... for home
freezers this would be at 5 degrees for 30 to 30 days 20 days for
sausages that are 6 inches or less 30 for those larger than 6 inches
in diameter.