Follow these steps for perfect results
smoked mettwurst
beer
garlic
crushed
coriander seeds
cracked black pepper
Place metts in a saucepan.
Add beer to the saucepan, ensuring the metts are covered.
Add crushed garlic, coriander seeds, and black pepper to the saucepan.
Simmer over low heat or on top of a grill for 15-20 minutes.
Remove metts from the liquid.
Place metts on a grill rack.
Cook over warm coals until warmed through and browned to your liking.
Optionally, place the metts back in the liquid to keep warm for a short while.
Serve hot on buns with your favorite condiments, such as mustard, minced onion, horseradish, cooked onion, cooked sweet peppers, or warmed drained sauerkraut.
Alternatively, serve on a plate with sauerkraut or cooked cabbage.
Expert advice for the best results
Use a meat thermometer to ensure the metts are cooked through.
Adjust the amount of garlic to your liking.
For a spicier dish, add a pinch of red pepper flakes.
If you don't have a grill, you can bake the metts in the oven.
Everything you need to know before you start
15 minutes
The metts can be simmered ahead of time and grilled just before serving.
Serve on a toasted bun with desired toppings.
Serve with a side of potato salad or coleslaw.
Offer a variety of condiments for topping the metts.
Pairs well with the smoky flavors.
The sweetness balances the saltiness.
Discover the story behind this recipe
A local specialty, often served at festivals and events.
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