Mettwurst is a traditional German sausage—and it’s the perfect choice for stove top frying. It has a mild flavor and its fat content is similar to pork belly, so you don’t need to worry about over-cooking it. This sausage can be made with either pork or beef, but we recommend using pork because it will give you a more consistent result.
To prepare your mincemeat, combine 1 pound of ground pork or beef with 1 cup of breadcrumbs, 1 cup of milk, and 2 tablespoons of mustard powder in a large bowl until well combined. Roll the mixture into 1-inch balls and set them aside on a plate or baking sheet lined with waxed paper or paper towels until ready to use (you should have around 24 balls).
Heat 2 tablespoons of oil in a cast iron skillet over medium heat until hot but not smoking. Cook 4 balls at a time for about 3 minutes per side until golden brown and crispy on all sides. Serve immediately with your favorite side dish and enjoy!
Fry Fresh Sausages (Mettwurts)
Instructions
- If the sausage meat has been cut into cubes put it on the fire in a pan containing some water, cover and cook for 3/4-1 hour, then take off the cover so that any remaining water will steam away, puting a piece of butter and fry the sausages on both sides to a light yellow so that they will remain quite tender.
- Fresh sausages made from finely chopped meat are put into melted buttter at once; fry for 15-20 minutes.
- After the sausage has been fried on both sides in the melted butter to a light brown , beer (which should not be bitter) can be added, in which the sausage the sausage is stewed until done.