Meats and Sausages
Knoblauchwurst (Garlic Sausage)
Knoblauchwurst is a German garlic sausage, very popular in the Thuringia region and in former German city of Breslau (known today as Wrocław in western Poland).
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 650 g | 1.43 lb |
| Pork back fat, belly fat | 250 g | 0.55 lb |
| Pork trimmings, connective tissue allowed | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 16 g | 3.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Caraway, ground | 1.0 g | 1/2 tsp |
| Garlic, diced | 5.0 g | 1.5 clove |
Instructions
- Grind beef through 3 mm (1/8”) plate.
- Grind pork trimmings and fat through 3 mm (1/8”) plate.
- Mix ground meat and fat with all ingredients. For finer texture the sausage mass can be emulsified in food processor adding 10% (100 ml) of cold water.
- Stuff into 40 mm pork or beef casings.
- Hang for 60 minutes at room temperature.
- Smoke at 60-70° C (140-158° F) for 60 minutes.
- Cook in water at 80° C (176° F) for 40 minutes.
- Cool in cold water for 10 minutes. Finish cooling in air.
- Refrigerate.
