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Westphalian Mettwurst or Bratwurst

4 servings

Ingredients

• 5 kg Streaky, somewhat fatty pork
• 150 g Salt
• 15 g Ground pepper

Instructions

1. For 5 kilograms of meat, use 150 grams of salt and 15 grams of ground pepper.
2. Cut streaky, somewhat fatty pork into small cubes or chop coarsely.
3. Mix the meat with the finely ground salt and pepper, stuff into thin, clean casings, and smoke for about 2-3 weeks with little smoke and plenty of air.
4. Some of the sausages can also be eaten fresh and can be stored hanging in the air for some time.

Modernized from a treasured 19th-century German cookbook.