To make homemade knockwurst, cube 3.5 pounds boneless beef and 1 pound lean pork shoulder. Grind fine. Mix 2.5 tablespoons salt, 1 tablespoon paprika and 3 tablespoons pepper. Add 1/2 teaspoon coriander, 2 teaspoons mace, 1/2 teaspoon allspice, 1 teaspoon Instacure and six cloves of minced garlic. Whisk in 1 cup of ice water.
Pour the liquid over the ground meat, and mix thoroughly. Add 1 cup milk powder, and mix well. Stuff the meat into 38-millimeter hog casings. Smoke and bloom as desired. These sausages can be broiled, grilled or panfried, Serve with sauerkraut as a sandwich or standalone dish.
For knockwurst with cabbage and apples, melt 4 tablespoons butter in a large pot. Add two sliced onions, and cook until the onions are soft and golden. Stir occasionally. Mix in 3 pounds sliced cabbage, one chopped tart apple, 1 cup apple cider, 1/3 cup cider vinegar and 2 tablespoons brown sugar. Add salt and pepper to taste.
Cook the cabbage covered for one hour. Tuck nine knockwurst sausages into the cabbage, and cover. Cook for 20 minutes.Learn more about Meat