Or, this could have been called a sausage of two cities. In America we have regional areas that where settled by different ethnic groups. For instance, you have the Cajuns and the Creoles, simplified into country folk and city folk. Of course there is much more to it than that, but hopefully you get my drift.
But no matter how you may wish to compare our regions, their history only goes back a couple of hundred years. We may have had our Civil war but that didn’t significantly alter the ethnic background of the local residents.
This can’t said about Europe. Since this is about German sausage you need to realize that the German Empire is very old and has included many diverse cultures. Parts of France and Spain to the South and West, Czechoslovakia and parts of Western Russia were part of the Bavarian States. It took WW I and WW II to define what what we now think of as Germany.
So when I say Knockwurst and you say Knackwurst, we may be talking about the same sausage. Each region made sausage, but there may have been a shortage of spice group A in region 1 so the same sausage took on a different flavor. When you remember that spices where a commodity greater than coinage you can better understand how flavors and techniques moved about. And who can eat a coin?
The flavors evolved back and forth across Europe but not always the ingredients. Confused? A bag of cinnamon is easier to transport that a sack of turnips, and less perishable.
So while looking for recipes to make these two sausages I settled on a Knockwurst version, but to tell the truth, the same sausage could be called Knackwurst 100 miles away.
The recipes I used as my starting ground came from the cookbook
“Great Sausage Recipes and Meat Curing” Book by Rytek Kutas. It doesn’t matter which cookbook you select, or if you find recipes on the Internet. Just don’t use the prepackaged packets of chemicals sold by’ Hunter supply outlets’. Mix your own spices.
Our knockwurst called for veal. Veal is hard to find and expensive. It is also out of favor by a population that thinks it has been raised inhumanly. So, let’s not talk about Chicken.
To find a substitute for veal the best suggestions I found was to get
extra lean pork, cut it up and soak in whole milk for a day or two. Chicken could also have been used but then the sausage would have to be cooked to a higher temperature.
After all the meat had been ground and then weighed, it was divided into the different sausages that would be made. The only difference was the percentage of ‘Veal’ used.
Then the spices, dried milk, protein powder, etc as added and mixed in.
The knockwurst raw sausage stuffing was then bagged, tagged and put in the refrigerator to be stuffed another day. This was because the sausage was warming up and I had three more flavors to make.
Stuffing, cooking and smoking our sausage is here.