Knockwurst Recipe
Knockwurst sausage contains finely minced pork and veal and is heavily seasoned with fresh garlic and spices.
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Ingredients
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Knockwurst Ingredients
Method
Preparation Instructions
Prepare the Meat Mixture
In a large bowl, combine the finely minced pork shoulder and veal. Add minced garlic, salt, black pepper, ground coriander, and ground nutmeg. Mix thoroughly to ensure that all ingredients are evenly distributed.
Add Ice Water
Gradually add the ice water to the meat mixture while mixing. This will help to create a smooth and cohesive texture.
Soak Casings
Soak the hog casings in cold water for at least 30 minutes, then rinse thoroughly to remove excess salt.
Stuff the Casings
Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends of the sausages securely.
Cook the Knockwurst
Bring a large pot of water to a simmer. Add the stuffed sausages and cook gently for about 20-25 minutes or until fully cooked. Avoid boiling to prevent bursting.
Cool and Store
Remove the sausages from the water and let them cool. They can be stored in the refrigerator for up to a week or frozen for later use.