Knockwurst Wieners
Ingredients
- 2 pound lean beef
- 2 pound lean pork
- 1 pound fatty bacon ends
- 4 cloves garlic, crushed
- 1/2 cup minced onion
- 1 T coriander
- 1 t mace
- 2 1/2 T salt
- 2 t sugar
- 1 cup water
Instructions
Combine meats and grind coarsely. Add remaining ingredients, thoroughly knead by hand, and grind again. Stuff into 6-inch casings. Place in a heavy kettle with water to cover. Bring to a boil and simmer 10 minutes. Drain and rinse in cold water. Refrigerate until ready to use (no longer than three or four days) or freeze. They must be cooked again before being eaten. Prick each sausage with a needle first to allow grease to run out, then they are ready to grill, boil, or fry. Notes: These sausages won't be as pink as the purchased variety because they contain no nitrates. Stuff into 1 1/2-inch casing and you'll have knockwurst; in 3/4-inch casing and you'll have wieners.