Ingredients with Measurements:
- 2 lbs. pork shoulder, ground
- 1 lb. pork belly, ground
- 2 tbsp. salt
- 1 tbsp. sugar
- 1 tbsp. garlic powder
- 1 tbsp. paprika
- 1 tsp. black pepper
- 1/2 tsp. ground allspice
- 1/2 tsp. ground coriander
- 1/2 tsp. ground nutmeg
- 1/2 cup ice water
- 1/4 cup white wine
- 1/4 cup nonfat dry milk
- 1/4 cup corn syrup solids
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 cloves garlic, minced
- 2 natural hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Large mixing bowl
- Kitchen scale
- Thermometer
- Large pot
- Ice bath
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork shoulder and pork belly.
2. In a separate bowl, mix together the salt, sugar, garlic powder, paprika, black pepper, allspice, coriander, and nutmeg.
3. Sprinkle the spice mixture over the ground pork and mix well.
4. In a small bowl, whisk together the ice water, white wine, nonfat dry milk, corn syrup solids, and cornstarch.
5. Add the liquid mixture to the ground pork and mix well until the meat is sticky.
6. Add the minced garlic to the meat mixture and mix well.
7. Stuff the meat mixture into the natural hog casings, making sure to pack the casings tightly.
8. Twist the casings into 6-inch links.
9. Place the sausages in a large pot of simmering water and cook for 20 minutes, or until the internal temperature of the sausages reaches 160°F.
10. Remove the sausages from the pot and immediately place them in an ice bath to cool.
11. Once the sausages are cooled, remove them from the ice bath and pat them dry with paper towels.
12. Serve the Regensburger Knoblauchwurst immediately or store in the refrigerator for up to one week.
Time:
Preparation time: 1 hour
Cooking time: 20 minutes
Temperature:
Internal temperature of the sausages should reach 160°F.
Serving size:
This recipe makes approximately 12 sausages.
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 6g
Cholesterol: 65mg
Sodium: 690mg
Total carbohydrates: 4g
Protein: 17g
Substitutions for ingredients:
- Pork shoulder and pork belly can be substituted with ground beef or ground turkey.
- White wine can be substituted with apple cider vinegar.
- Corn syrup solids can be substituted with honey or maple syrup.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the meat mixture for added flavor.
- Substitute the garlic powder with roasted garlic for a sweeter, milder garlic flavor.
Tips and tricks:
- Make sure the meat mixture is well chilled before stuffing it into the casings.
- Use a kitchen scale to ensure that each sausage link is the same size.
- Soak the hog casings in warm water for at least 30 minutes before using them to make them more pliable.
Storage instructions:
Store the sausages in an airtight container in the refrigerator for up to one week.
Reheating instructions:
To reheat the sausages, place them in a skillet over medium heat and cook for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the sausages on a platter with sliced bread, mustard, and pickles.
Garnishes:
Garnish the sausages with chopped fresh herbs, such as parsley or thyme.
Pairings:
Serve the sausages with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the sausages with roasted potatoes and a green salad.
Troubleshooting advice:
- If the sausages burst while cooking, reduce the heat and cook them at a lower temperature.
- If the sausages are too dry, add more ice water to the meat mixture.
Food safety advice:
- Always cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store the sausages in the refrigerator and consume them within one week.
Food history:
Regensburger Knoblauchwurst is a traditional German sausage that originated in the city of Regensburg in Bavaria.
Flavor profiles:
Regensburger Knoblauchwurst is a savory sausage with a strong garlic flavor and a hint of sweetness from the corn syrup solids.
Serving suggestions:
Serve the sausages hot or cold as a snack or as part of a meal.
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Region: German