Recipe: Knockwurst Wieners

Knockwurst Wieners
rec.food.preserving/Ramone/1997

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. If you make these as weiners for kids, you might consider omitting the garlic and onion. Yes, the taste will be quite different and, IMO, inferior, but kids will often turn up their noses at anything containing garlic or onions.

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 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, and then they are ready to grill, boil, or fry.