Homemade Knockwurst or Wieners
Rec.food.cooking/Ramone (1998)

From my archives. Originally published in Texas Monthly Magazine. The comments are theirs, not mine. I have made these several times, though I try not to make them too often because every time I do I gain a couple pounds.

“All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won't be as pink as the purchased variety because they contain no nitrates. If you stuff into 1 1/2-inch casing you'll have knockwurst; in 3/4-inch casing, you'll have wieners.”

2 lbs lean beef
2 lbs lean pork
1 lb fatty bacon ends
4 cloves garlic, crushed
1/2 cup minced onion
1 Tbsp coriander
1 tsp mace
2 1/2 Tbsp salt
2 tsp sugar
1 cup ice-cold 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.

They are good with red cabbage, corn bread or a roll, kosher pickles, and mustard.