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german sausage
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<blockquote data-quote="Jogeephus" data-source="post: 919002" data-attributes="member: 4362"><p>This is a shot in the dark but it does meet a lot of the things you mention. This is an old recipe for a knackwurst. There are countless recipes for this same sausage but the base ingredients are the same just varying quantities. Maybe if the general taste is similar you can tweek it to what he remembers. If the general flavor is not what he remembers then it could be something in the line of Brats and there are countless tweeks to this but their base ingredients are the same as well. Most of the time it is dipped in hot water or beer and sometimes pan fried after this step. It also can be smoked.</p><p></p><p>2.72 kg. lean pork (coarse ground)</p><p>0.64 kg. lean beef (fine ground)</p><p>1.18 kg. fat pork (coarse ground)</p><p>117.93 gr. Peklosol </p><p>45 gr. salt (5 tblspns.) </p><p>15.5 gr. black pepper </p><p>7 gr. caraway seeds </p><p>4.21 gr. (1.5 tspn. garlic powder) </p><p></p><p>Grind meats seperately then mix everything together and place in an air tight container and keep refrigerated overnight. Stuff the next day.</p><p></p><p>The poles influenced this same recipe to include the following. Probably not what he will remember but could be worth a go.</p><p></p><p>4 tblspns. powdered dextrose </p><p>1 tblspn. mace </p><p>½ tspn. allspice </p><p>1 tspn. coriander </p><p>2 tblspns. paprika</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 919002, member: 4362"] This is a shot in the dark but it does meet a lot of the things you mention. This is an old recipe for a knackwurst. There are countless recipes for this same sausage but the base ingredients are the same just varying quantities. Maybe if the general taste is similar you can tweek it to what he remembers. If the general flavor is not what he remembers then it could be something in the line of Brats and there are countless tweeks to this but their base ingredients are the same as well. Most of the time it is dipped in hot water or beer and sometimes pan fried after this step. It also can be smoked. 2.72 kg. lean pork (coarse ground) 0.64 kg. lean beef (fine ground) 1.18 kg. fat pork (coarse ground) 117.93 gr. Peklosol 45 gr. salt (5 tblspns.) 15.5 gr. black pepper 7 gr. caraway seeds 4.21 gr. (1.5 tspn. garlic powder) Grind meats seperately then mix everything together and place in an air tight container and keep refrigerated overnight. Stuff the next day. The poles influenced this same recipe to include the following. Probably not what he will remember but could be worth a go. 4 tblspns. powdered dextrose 1 tblspn. mace ½ tspn. allspice 1 tspn. coriander 2 tblspns. paprika [/QUOTE]
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german sausage
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