Queen City Metts: A Cincinnati Grilling Staple

I remember summers in Cincinnati as a kid, the air thick with humidity and the smell of grilling metts drifting from every backyard. My grandpa, a proud Cincinnatian, always had a stash of mettwurst ready to go. He’d perch by the grill, a beer in hand, carefully turning the sausages until they were perfectly charred and juicy. Those simple summer evenings, filled with laughter and the unmistakable aroma of metts, are some of my fondest memories.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 6-8
• Yields: 6-8 mettwurst
• Dietary Type: Not specified

Ingredients

• 6-8 smoked mettwurst (may substitute smoked sausage or kielbasa)
• 24 ounces beer (preferably a German lager, like Spaten)
• 6-8 cloves garlic, crushed
• 2 teaspoons coriander seeds
• ½ teaspoon cracked black pepper

Equipment Needed

• Saucepan
• Grill

Instructions

1. In a saucepan, place the metts.
2. Pour in enough beer to cover the metts.
3. Add the crushed garlic, coriander seeds, and cracked black pepper to the saucepan.
4. Simmer the mixture over low heat, or on top of a grill if preferred, for 15-20 minutes. This gentle simmering infuses the metts with the flavors of the beer and spices.
5. Remove the metts from the liquid.
6. Place the metts on a grill rack over warm coals.
7. Cook over warm coals until the metts are warmed through and browned to your liking. Be sure to turn them occasionally for even browning.
8. (Optional) You can place the cooked metts back in the simmering liquid to keep them warm for a short while before serving. This helps prevent them from drying out.
9. Serve the metts hot on buns with your favorite condiments, such as mustard, minced onion, horseradish, cooked onion, cooked sweet peppers, or warmed drained sauerkraut. Alternatively, serve them on a plate with kraut or cooked cabbage.

Expert Tips & Tricks

• Choosing Your Beer: A German lager like Spaten is recommended because its crisp, clean flavor complements the smokiness of the mettwurst. However, you can experiment with other beers. A darker beer, like a dunkel, will impart a richer, maltier flavor, while a lighter beer, like a pilsner, will offer a more subtle taste.
• Spice it Up: For a spicier kick, add a pinch of red pepper flakes to the simmering liquid.
• Grill Master: To prevent the metts from sticking to the grill, lightly oil the grates before placing the sausages on them.
• Doneness Check: The metts are done when they are heated through and have a nice, browned exterior. You can use a meat thermometer to check the internal temperature; it should reach 160°F (71°C).
• No Grill, No Problem: If you don’t have access to a grill, you can also cook the metts in a skillet over medium heat. Cook them until they are browned on all sides and heated through.

Serving & Storage Suggestions

Serve the Queen City Metts immediately while hot and juicy. Present them on toasted buns with a variety of condiments to allow guests to customize their own. Consider offering a selection of mustards (yellow, Dijon, spicy brown), minced onions, horseradish, sauerkraut, and sweet peppers.

Leftover metts can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can grill them briefly, pan-fry them, or microwave them. For longer storage, you can freeze the cooked metts for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value*
Calories	~250 kcal	~13%
Total Fat	~18g	~28%
Saturated Fat	~7g	~35%
Cholesterol	~60mg	~20%
Sodium	~800mg	~33%
Total Carbohydrate	~4g	~1%
Dietary Fiber	~1g	~4%
Sugars	~1g	–
Protein	~15g	~30%

*Based on a 2,000 calorie diet.

Variations & Substitutions

• Spicier Metts: Add a pinch of cayenne pepper or a chopped jalapeño pepper to the simmering liquid for a spicier version.
• Sweet and Savory: Brush the metts with a mixture of honey and soy sauce during the last few minutes of grilling for a sweet and savory flavor.
• Different Sausages: While the recipe calls for smoked mettwurst, you can also use other types of sausage, such as bratwurst, Italian sausage, or chorizo. Adjust the cooking time as needed based on the sausage type.
• Gluten-Free: Serve the metts on gluten-free buns and ensure all condiments are gluten-free for a gluten-free meal.
• Vegetarian Option: While metts are a meat product, consider grilling plant-based sausages as an alternative. Simmering these in beer with the spices can also enhance their flavor.

FAQs (Frequently Asked Questions)

Q: What are metts, and where can I find them?

A: Mettwurst, often called “metts” in Cincinnati, is a smoked pork sausage. If you can’t find metts locally, smoked sausage or kielbasa are good substitutes. Check with your local butcher or specialty meat shop.

Q: Can I cook the metts entirely on the grill?

A: Yes, you can simmer them in a pot of beer and spices directly on the grill if you prefer. Just be sure to keep the heat low and monitor the liquid level to prevent it from boiling dry.

Q: How do I know when the metts are fully cooked?

A: The metts are fully cooked when they are heated through and the internal temperature reaches 160°F (71°C). The outside should be nicely browned as well.

Q: What are some good side dishes to serve with metts?

A: Popular side dishes include sauerkraut, coleslaw, potato salad, corn on the cob, and baked beans. Don’t forget the potato chips!

Q: Can I make this recipe ahead of time?

A: Yes, you can simmer the metts in the beer and spice mixture ahead of time. Store them in the refrigerator and then grill them just before serving.

Final Thoughts

This recipe for Queen City Metts is more than just a set of instructions; it’s a taste of Cincinnati, a celebration of grilling season, and a reminder of cherished memories. Whether you’re a Cincinnatian looking for a taste of home or simply a grilling enthusiast seeking a new and flavorful sausage, I encourage you to try this recipe. Gather your friends and family, fire up the grill, and enjoy the deliciousness of Queen City Metts. Don’t be afraid to experiment with different condiments and sides to create your own perfect combination. And most importantly, share your creations and feedback – I’d love to hear how your metts turned out! Consider pairing these metts with a crisp, cold local craft beer for the ultimate Cincinnati experience.