Queen City Metts: Cincinnati’s Classic Sausage Recipe

Introduction

Queen City Metts represent a beloved culinary tradition rooted in Cincinnati’s vibrant grilling culture, known for its hearty and savory flavors that bring friends and family together during the warm summer months. These flavorful sausages, traditionally made with high-quality mettwurst, embody the spirit of outdoor gatherings, whether at picnics, camping trips, or backyard barbecues. The addition of a Wisconsin-inspired twist—using beer and garlic—elevates their flavor profile, making each bite a celebration of regional culinary heritage. This comprehensive guide, crafted specifically for the lovers of outdoor cooking and authentic regional recipes, is published on Love With Recipes, ensuring you have all the detailed information needed to recreate this iconic dish with confidence and culinary finesse.

Time

This recipe requires approximately 40 minutes in total, encompassing prep, simmering, and grilling stages, optimized for a seamless outdoor cooking experience. The breakdown is as follows:

• Preparation Time: 15 minutes
• Cook Time (Simmering + Grilling): 25 minutes
• Total Time: 40 minutes

Needed Equipment

To achieve the best results, gather the following equipment before starting:

• Medium-sized saucepan or pot: For simmering the mettwurst in beer with garlic and pepper.
• Grill: Charcoal or gas grill, depending on preference, with a clean grate for grilling.
• Tongs: For handling hot sausages safely and efficiently.
• Grill brush: To clean the grill grate before and after cooking.
• Measuring spoons: For garlic, pepper, and other seasonings.
• Measuring cups: To measure beer accurately.
• Sharp knife and cutting board: For preparing toppings and garnishes.
• Serving platter or tray: To present cooked metts attractively.
• Basting brush or spoon: Optional, for applying additional flavorings or keeping warm.

Tags

Outdoor Cooking, Summer Grilling, Cincinnati Cuisine, Wisconsin-Style Sausages, Picnic Food, Campfire Meals, Traditional American Recipes, Sausage Recipes, Family-Friendly, Easy to Prepare, Authentic Regional Dishes

Serving Size

This recipe yields approximately 6 to 8 Queen City Metts, making it perfect for small gatherings or family dinners. Serving size per person is generally considered one to two sausages, depending on appetite and accompanying dishes.

Difficulty Level

This recipe is rated as Easy. It requires basic grilling and simmering techniques, making it suitable for cooks of all skill levels, including beginners. The straightforward process allows for flexibility and quick preparation, ideal for outdoor enthusiasts and casual cooks alike.

Allergen Information

Contains:

• Sulfites: Present in beer, which may trigger sensitivities in some individuals.
• Meat: Contains pork-based mettwurst.
• Garlic: Common allergen and flavor enhancer.

Note: Always check ingredient labels, especially if using store-bought sausages or beer brands with allergen warnings.

Dietary Preference

This recipe is suitable for pork lovers. It is not vegetarian or vegan. For a plant-based alternative, substitute with vegetarian sausages made from plant proteins, and use non-alcoholic beer or broth for simmering.

Course

This dish functions as a main course or snack, depending on portion size and serving context. It pairs well with side dishes and condiments, making it versatile for casual or festive occasions.

Cuisine

American, Cincinnati Regional, Wisconsin-Inspired, Barbecue & Grilling

Ingredients

Instructions

Step 1: Ingredient Preparation

Start by assembling all your ingredients. Select fresh, high-quality mettwurst links—preferably the authentic Cincinnati-style, which is coarser and more flavorful than traditional German bratwurst. If unavailable, smoked sausage or kielbasa can serve as suitable substitutes without compromising the dish’s integrity.

Crush or finely mince 6 to 8 garlic cloves, ensuring they are fresh for maximum flavor. Measure out 1/2 teaspoon of cracked black pepper, which will be added during simmering to infuse the metts with a subtle spicy note. Prepare your beer—preferably a light lager or pale ale—by measuring out 24 ounces (3 cups). Keep all ingredients within arm’s reach to streamline the cooking process.

Step 2: Simmering the Mettwurst in Beer

Place the mettwurst links in a medium-sized saucepan or pot. Pour the beer over the sausages, ensuring they are fully submerged. The beer acts as both a cooking medium and flavor enhancer, imparting a rich, malty undertone that complements the savory meat.

Add the crushed garlic cloves and the cracked black pepper to the beer and sausage mixture. Turn the heat to medium-high until the liquid begins to simmer gently. Once simmering, reduce the heat to low to maintain a gentle simmer, preventing the sausages from bursting or drying out.

Allow the mettwurst to simmer uncovered for approximately 15 to 20 minutes. During this process, the beer and aromatics infuse the meat, tenderizing the sausages and developing a subtle depth of flavor. Use a slotted spoon or tongs to carefully flip the links halfway through cooking, ensuring even flavor absorption.

Step 3: Preparing the Grill

While the sausages are simmering, preheat your grill to medium-high heat. Clean the grates thoroughly with a grill brush to prevent sticking and to ensure a clean sear. This step is crucial for achieving those characteristic grill marks and smoky flavor that elevate the dish.

Test the grill temperature by holding your hand about 4-5 inches above the grate; if you can keep it there for about 4-5 seconds before it becomes uncomfortable, the grill is at the right temperature for grilling.

Step 4: Grilling the Mettwurst

Using tongs, carefully remove the mettwurst links from the simmering liquid, allowing excess liquid to drip off. Place the sausages directly on the hot grill grates. Grill each link for approximately 3-4 minutes per side, turning regularly to develop an even, charred exterior. Watch for glorious grill marks and a slight smoky aroma.

The goal is to heat the sausages through and create a caramelized, slightly crispy exterior that adds texture and enhances flavor. If desired, brush the sausages lightly with some of the remaining beer mixture or a flavored marinade during grilling for extra moisture and taste.

Step 5: Serving the Queen City Metts

Once grilled to perfection, remove the mettwurst links from the grill and let them rest for a minute. Serve immediately, either on a bun with toppings or sliced on a platter alongside your favorite sides. Popular accompaniments include tangy mustard, chopped onions, zesty horseradish, sautéed peppers, or warm sauerkraut, which pair wonderfully with the smoky, savory meat.

For a more traditional approach, serve the sausages alongside a mound of sauerkraut or sautéed cabbage, which balance the richness of the meat and add a crunchy, tangy dimension to each bite.

Preparation Tips

• Choosing the right mettwurst: Opt for high-quality, fresh mettwurst links if available. Cincinnati-style metts are coarser and seasoned with salt, pepper, and sometimes garlic, which lends authenticity and a hearty texture.
• Beer selection: Use a light lager or pilsner for a subtle flavor or a pale ale for a slightly hoppier note. Avoid dark beers like stout, as their overpowering flavors can overshadow the delicate balance of the dish.
• Simmering tip: Keep the heat low during simmering to prevent the sausages from splitting, and avoid boiling vigorously, which can cause the meat to become tough.
• Grilling technique: Maintain a clean, well-heated grill for the best sear. Use tongs to turn the sausages gently to prevent puncturing the casing, which could lead to flare-ups and uneven cooking.
• Flavor enhancements: Consider adding sliced onions or peppers to the beer during simmering for an extra layer of flavor. You can also incorporate herbs like thyme or bay leaves for a nuanced taste.

Nutritional Information

Note: Nutritional values are approximate and can vary based on sausage type and portion size.

Tips and Tricks

• Pre-cooking in beer: Simmering the sausages in beer before grilling enhances flavor and tenderizes the meat, reducing grilling time and preventing drying out.
• Flavor infusions: Experiment with different beer varieties, such as a craft IPA or wheat beer, to add unique flavor notes.
• Char and smokiness: Achieve a balanced smoky flavor by controlling grill temperature and not overcooking the sausages.
• Serving variations: Serve on toasted buns with a variety of toppings or sliced over salads for a lighter option.
• Make ahead: Prepare the beer-simmered sausages in advance; reheat on the grill or in a skillet before serving.

Add-ons

• Sautéed onions and peppers: Caramelize sliced onions and peppers in a skillet with a little oil, then serve atop the sausages or on the side.
• Cheese toppings: Sharp cheddar, Swiss, or spicy pepper jack can be melted over the sausages for extra richness.
• Pickles and relishes: Add acidity and crunch to complement the smoky meat.
• Fresh herbs: Chopped parsley or chives for garnish and added freshness.

Side Dishes

• Classic Sauerkraut: Warmed, with or without caraway seeds.
• Sautéed Cabbage: Lightly seasoned with garlic and vinegar.
• Potato Salad: Creamy or vinegar-based, perfect for outdoor feasts.
• Coleslaw: Refreshing crunch with a tangy dressing.
• Grilled Vegetables: Zucchini, bell peppers, and corn on the cob for a balanced meal.

Improvements

• Use different beer types to change flavor profiles—try stout for richness or wheat beer for lightness.
• Add a splash of apple cider vinegar or a dash of hot sauce to the simmering beer for an extra layer of flavor.
• Experiment with different sausage types, such as chorizo or spicy Italian, to diversify the dish.
• Incorporate herbs like thyme, rosemary, or bay leaves during simmering for herbal complexity.
• Finish with a light brush of BBQ sauce during grilling for a sweet and smoky glaze.

Save and Store

If you have leftovers, store the cooked sausages in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, in a skillet, or microwave until warmed through. For longer storage, freeze the sausages in a freezer-safe bag or container for up to 2 months. Thaw before reheating and serving.

FAQ

Can I use smoked sausage instead of mettwurst?

Absolutely. Smoked sausage or kielbasa are excellent substitutes and will add a similar smoky flavor profile to the dish.

Is it necessary to simmer the sausages before grilling?

Simmering ensures the sausages are cooked through and infuses them with flavor. It also shortens grilling time and prevents burning. However, if using precooked sausage, you can skip simmering and proceed directly to grilling.

What beer pairs best with Queen City Metts?

A light lager or pale ale complements the savory, smoky flavors without overpowering the meat. Avoid dark beers like stouts or porters, which may clash with the dish’s profile.

Can I prepare this dish indoors?

Yes, you can simulate the process by simmering the sausages in beer on the stove and then finishing with a hot skillet or oven broiler. However, for authentic flavor, outdoor grilling is recommended.

Conclusion

Queen City Metts encapsulate the essence of Cincinnati’s rich grilling tradition with a Wisconsin-inspired twist, bringing together regional flavors in a simple, satisfying, and versatile dish. Whether you’re hosting a backyard barbecue, enjoying a camping trip, or just craving a hearty snack, this recipe offers a perfect balance of smoky, savory goodness infused with robust beer and garlic notes. The ease of preparation, combined with its flavor complexity, makes it an excellent addition to any outdoor culinary repertoire. Remember, the key to perfect Queen City Metts lies in quality ingredients, attentive grilling, and a generous serving of enthusiasm. So fire up your grill, gather your loved ones, and enjoy a taste of regional Americana that promises to become a summer classic, all brought to you by Love With Recipes—your trusted source for culinary inspiration and detailed recipes.

References

• “Cincinnati-Style Queen City Metts,” Cincinnati Magazine, 2020.
• “The Art of Mettwurst: Traditional German Sausage,” German Food & Culture Journal, 2018.