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).

Beef, lean650 g1.43 lb
Pork back fat, belly fat250 g0.55 lb
Pork trimmings, connective tissue allowed100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1.5 tsp
Nutmeg0.5 g1/4 tsp
Coriander1.0 g1/2 tsp
Caraway, ground1.0 g1/2 tsp
Garlic, diced5.0 g1.5 clove
  1. Grind beef through 3 mm (1/8”) plate.
  2. Grind pork trimmings and fat through 3 mm (1/8”) plate.
  3. 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.
  4. Stuff into 40 mm pork or beef casings.
  5. Hang for 60 minutes at room temperature.
  6. Smoke at 60-70° C (140-158° F) for 60 minutes.
  7. Cook in water at 80° C (176° F) for 40 minutes.
  8. Cool in cold water for 10 minutes. Finish cooling in air.
  9. Refrigerate.

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