Smoked Mettwurst [Barbecue German Sausage]


Smoked Mettwurst is the best way to enjoy this classic German sausage. Made with ground beef and lean beef, this meat is packed with flavor. Learn how to salt, season and cold-smoke Mettwurst with our BBQ sausage recipe.

Recipe for smoked meat sausage

What is Mettwurst?

Mettwurst is a spicy German sausage made from minced raw pork that’s been cured and smoked to preserve its flavor.

It’s usually made with pork and beef, although some versions also include beef or turkey. Ingredients may vary from region to region, but often include garlic, onions, and herbs.

Mettwurst comes from the Low German (a form of the northern German vernacular) word for minced pork, ‘ mett ‘. Interestingly, it shares a root with the English word “meat”.

The combination of the smoking process, ground pork and herbs produces a strong flavor that has found a following around the world. Here, too, we are big fans, so we are proud to present our own recipe for cold-smoked mettwurst here.

How to eat Mettwurst

Smoked Mettwurst is popular as a snack or appetizer and is enjoyed in Germany on bread or in stews. I love grilling Mettwurst with homemade or sliced ​​sauerkraut as a sandwich filling.

Recipe for smoked meat sausage

Mettwurst vs Bratwurst: What’s the Difference?

Since both are popular German sausages, Mettwurst and Bratwurst are often confused with one another. Mettwurst is long and thin and has a much stronger flavor than bratwurst due to its strong herbal ingredients.

Not to be confused with metts, a type of raw, uncured, undercooked ground pork used as a spread. This is known as a type of raw sausage.

Bratwurst also includes pork and beef, but is often cooked in broth or beer and can be roasted and grilled. Smoked Bratwurst have a much milder flavor than Mettwurst and are lightly flavored with nutmeg, cumin and ginger.

What did pickling salt do?

Many cold-smoked sausage recipes call for salt to cure, and this Mettwurst is no different. For our recipe we used Prague Powder #1 (also called Instacure 1 or Cure 1).

It is important to note that there are other pickling salts, but not all can be used for the same purpose. You may come across Instacure 2 or Prague Powder #2, but they have slightly different uses.

All of these curing salts are used to preserve meat such as sausage, ham or bacon. This helps improve the flavor of the meat and create a pink color while YOU stop the growth of botulism or other harmful bacteria.

Where they differ is in their application. Prague Powder #1 and Instacure 1 are used for short curing times and are therefore suitable for all cured products to be cooked, eg B. smoked sausages. That’s why we use it for this smoked mettwurst recipe.

Instacure 2 and Prague Powder 2, on the other hand, are used for long curing times. This makes them better for air-dried meats that aren’t cooked. These include salami, pepperoni and some cured ham.

why are they pink The reason is simple, so you don’t confuse it with regular salt. The sodium nitrate in all of these remedies can be extremely harmful if consumed undiluted, so it’s important that it’s used responsibly.

What is Sausage Blossom?

Flowering sausages are a post-smoking stage where we allow the sausage to dry and “age” at room temperature, developing a deep brown color. Although it should already be brown after grilling, the blooming creates a more even coating. The longer the bloom, the darker the colour.

It is best to hang the Mettwurst on a rack or hook and hang it on the back of a chair. Leave to flower for two hours. After that, keep the sausage in the fridge overnight to enjoy the next day.

Recipe for smoked meat sausage

Take a shower

Also known as a cold dip or spray, rinsing involves cooling the sausage after it’s removed from the smoker. This step in the production of sausages is crucial because if it is not refrigerated, the casings will wrinkle and warp the meat.

This can happen as soon as you remove the meat, so make sure you’re prepared. Bathe the sausages with a cold spray or hose, or submerge them in a cold water bath. Reduce the indoor temperature to 50°C as soon as possible.

If the sausage shrinks, you can thicken it again and place it in a pot of hot water (about 160°F).

Smoked meat sausage

Delicious smoked Mettwurst. Made with ground pork, lean beef, and herbs, this German sausage is an instant classic for your cold-smoke grill repertoire.
Course appetizer, dinner, side dish
Grill kitchen , German
Preparation time 30 minutes
Cooking time 8 hours
8 hours rest
Total time 16 hours 30 minutes
Serving 20 sausages
Calories 244 calories


  • Meat grinder
  • Sausage stuffing
  • Pork sausage casings


  • 3 pounds pork shoulder trimmed and diced
  • 2 pounds of beef cut and diced
  • 1 teaspoon Prague Powder #1 , also called Instacure #1 or Cure #1


  • 2 table spoons of kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon ground white pepper
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon of all spices
  • ½ teaspoon ground dried marjoram
  • ½ teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon smoked paprika


  • Set up your meat grinder with a medium or fine plate. Chop the pork and beef cubes.
  • Place ground beef in a large mixing bowl. Add Prague Powder #1 and all spices. Combine thoroughly.
  • When the spices are fully incorporated, run the meat through the meat grinder again using the fine plate or setting.
  • Stuff your ground beef in casings with your sausage stuffing.
  • Turn your smoker on at 38°C. Put the sausages in the smoker. If you have hooks, hang your sausages on them. If not, place them on your smoker’s racks.
  • smoke for 6 hours. Increase the smoker temperature to 71°C (160°F) and cook until the meat’s internal temperature is 65°C (150°F).
  • Remove sausages from the smoker. Spray (aka “shower ”) with cold water to prevent cases from wrinkling. Rest at room temperature (aka “flowering”) to allow the flesh to dry and mature. It blooms 2-3 hours.
  • Place the sausages in the fridge overnight. Eat or vacuum within 3-4 days and enjoy within 3-4 weeks.


Serving: 2 pounds | Calories: 244 kcal | Carbohydrates : 0.84 g | Egg white: 20 g | Fat: 17g | Saturated fat: 6.4 g | Polyunsaturated fat: 1.45 g | Monounsaturated fatty acids: 7.22 g | Transfer : 0.1g | Cholesterol: 82mg | Sodium: 737 mg | potassium :360mg | Fiber: 0.3g | Sugar: 0.04g | Calcium: 24mg | Iron : 1.7 mg

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