Mettwurst

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Mettwurst spreadable sausage
Mettwurst is a flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer smoking. The Low German word mett, meaning minced pork without bacon, is derived from the Old Saxon word meti (meaning food), and is related to the English word 'meat'. Mettwurst can be prepared and eaten a variety of ways, such as cooked or fried or spread on rye bread with onions and eaten raw. When minced raw pork is prepared without curing or smoking, it is called simply Mett.
Ingredients Mettwurst
750g pork leg;
250g pork belly;
2,4 g instacure#1;
2,4 g antioxidant;
12 g salt;
5 g sugar;
2,5 g powdered garlic;
2,5 g white pepper;
1 g allspice;
0,2 g starter culture.