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Print this Recipe    Knockwurst

Knockwurst Wieners

2 lbs lean beef
2 lbs lean pork
1 lb 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

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.

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