Knockwurst Wieners

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If you stuff into 1 1/2-inch casing you’ll have knockwurst; in 3/4-inch casing, you’ll have wieners.

Knockwurst Wieners

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If you stuff into 1 1/2-inch casing you’ll have knockwurst; in 3/4-inch casing, you’ll have wieners.

Garlic Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978]

French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you may use pork casings with no loss in flavor.

Bratwurst

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste.

2 1/2 lbs lean veal
2 1/2 lbs lean pork
2 t dried sage
3 t salt
1 t white pepper
1 1/2 cups water
1 cup white bread crumbs 1/2 cup milk

Bratwurst

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste.

2 1/2 lbs lean veal
2 1/2 lbs lean pork
2 t dried sage
3 t salt
1 t white pepper
1 1/2 cups water
1 cup white bread crumbs 1/2 cup milk

Moroccan Lamb Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978]

Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents.

3 lbs lean lamb
1 cup chopped parsley
1 cup minced onion
1 t marjoram
1 t oregano
1 t cayenne
1 t fresh ground pepper
1 t salt
1/4 t cumin
3/4 t coriander

Boudin Blanc

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle.

Boudin Blanc

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle.

All-Beef Salami

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong.

4 lbs ground hamburger beef
1 t garlic powder
1 t onion powder
1 t ground cumin
2 t chile powder
2 t crushed dry red pepper
5 t salt 2 T mustard seed
1 T dry oregano leaves
1 T dry basil leaves
2/3 cup parmesan cheese
1 T whole peppercorns
1 4-oz can diced green chiles
3 T dry sherry

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