Prep 45 mins
Cook 10 mins
The perfect thing if you'd like to know exactly what's in your sausages. These won't be the same color as the purchased variety due to no nitrates. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment.
- 2 lbs lean beef
- 2 lbs lean pork
- 1 lb bacon (the fatty ends)
- 4 garlic cloves, peeled and crushed
- 1⁄2 cup minced onion
- 1 tablespoon ground coriander
- 1 teaspoon ground mace
- 2 1⁄2 tablespoons salt
- 2 teaspoons sugar
- 1 cup water
- pork sausage casing (11/2-inch casings make knockwurst, 3/4-inch casings make wieners.)
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Combine meats and grind coarsely.
- Add remaining ingredients, thoroughly knead by hand, and grind again.
- Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end.
- Stuff ground meat into casings and twist into 6" lengths.
- 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.
- Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.