Making your own
Mettwurst
(with cure)

Ingredients: for 10 pounds (approximate) 2 level tsp cure 2 Tbsp ground nutmeg 1 Tbsn white pepper 1 tsp ground celery 1 Tbsp ground allspice 1 tsp ground marjoram 1/2 tsp ground caraway seed 1 tsp ground coriander 4 Tbsp powdered dextrose 2 tsp whole mustard seed (optional) 6 Tbsp salt Use 20% veal, 50% pork butt and 30% beef chuck.

Grind all meats then add all spices through medium plate and mix
until evenly distributed then regrind with a fine plate. Place in
fridge and cool for 24 hours then stuff into beef rounds and allow
to hang for about 3 hours to dry.

If smoking is desired: Smoke heavily in 90 to 100 degree smoker
for 8 to 12 hours remove spray with hot water to plump the casings
then allow to cool to room temperature and allow to hang overnight
in the fridge.

This is essentially a Summer sausage, and if you use this recipe
you need to use certified pork which is pork that has been frozen
for a certain period of time at a certain temperature... for home
freezers this would be at 5 degrees for 30 to 30 days 20 days for
sausages that are 6 inches or less 30 for those larger than 6 inches
in diameter.