Mettwurst (Summer Sausage)

2 1/2 pound(s) Pork butt, ground
1 1/2 pound(s) Beef chuck, ground
1 tablespoon Kosher (coarse) salt
1 1/2 tablespoon(s) Black pepper
4 teaspoon(s) Tender Quick
3 teaspoon(s) Garlic powder
1 teaspoon Sugar
1/2 teaspoon MSG
1/4 teaspoon Cayenne pepper
5 ounce(s) Water, cold

PREPARATION:
This is made with a mixture of beef and pork. Be sure to leave some fat in the meats.

Combine all the spices and the water.

Mix this thoroughly into the meats. Cool for 4-5 hours.

Shape this into 3 logs.

Follow directions for cooking without casings or cook the way you like.

Both my recipes call for pork liver. Here's one:

Mettwurst

1/2 lb. lean pork
1/2 lb. pork liver
1/2 lb. pork fat
1 tsp salt
1/2 tso white pepper
1/2 tsp. coriander

Put lean pork in a pot and cover with salted water. Bring to a boil, then lower heat and simmer for 1/2 hour. Drain and cool.

Cube the liver very finely and put thru a sieve.

Cube the prok and pork fat, mix with the liver, and grind several times until smooth and pasty. Add seasonings and blend well.

Fill a large casing with all of the mixture, tying off ends securely.

Drop into a large pot of boiling water to cover. Simmer slowly for 20 minutes.

Hang to dry for a couple of days in a cool place. Smoke lightly. Do not freeze, store in reefer. Makes a 1 1/2 lb. sausage.

Also, Rytek Kutas sez that the USDA classifies Mettwurst as an uncooked sausage, although it's cooked.