Food recipes
Wiener
Wiener
Ingredients:
1 kg pork shoulder
1 kg beef shoulder or chuck
2 teaspoons paprika (optional)
1 teaspoon English mustard powder
25 g curing salt
20 g sugar or honey (I use 3 big dollops)
1 teaspoon powdered black pepper
1 teaspoon coriander powder
5 garlic cloves, crushed
3 g ground mace
175 ml iced water
Directions:
1. Chill the meat for a couple of hours, then cube and grind it twice, once with the medium
plate and again with the fine plate. Mix with all the other ingredients except for the iced
water in a large bowl.
2. To make the sausage as authentic as possible, it needs to be very finely ground. This is
best achieved in a food processor, adding the meat in small amounts (a cupful at a time)
with small amounts of water until everything is completely combined.
3. The sausages are cooked by boiling for 10 minutes. This is not enough to completely
cook them but they can then be cooled and frozen. Finish off under the grill for about 10
minutes.
4. You can freeze the sausages in freezer bags or vacuum pack. They can be stored in the
freezer for up to 3 months.
The best hot dog in the world!
Makes enough for about 20 dogs
The only way to truly enjoy Wieners is in a freshly baked and crusty roll, with onions
piled on top, and plenty of sauerkraut as a base.
You can make the most sublime sauerkraut by shredding cabbage. Simply rinse, pat
dry and weigh the cabbage (use a weight or a piece of wood for this). For each kilo of
cabbage, use 15 g sea salt. In a large bowl mix the salt and cabbage together and with a
squeezing action, rub the salt into the cabbage. The cabbage will wilt and you will then
see a liquid that is salty.
Now press the cabbage down with your fists, cover with a plate and weigh down. You
can keep it in the fridge for up to a month and have perfect sauerkraut to hand. Store in
sterilised Kilner jars or in the pot in which it was originally made as they do in Germany
and Holland.
Knockwurst
Makes about 12 sausages
For a German sausage this one has a bit of a kick! It makes a great snacking sausage. Use
Ingredients:
1 kg pork shoulder
1 kg beef shoulder or chuck
2 teaspoons paprika (optional)
1 teaspoon English mustard powder
25 g curing salt
20 g sugar or honey (I use 3 big dollops)
1 teaspoon powdered black pepper
1 teaspoon coriander powder
5 garlic cloves, crushed
3 g ground mace
175 ml iced water
Directions:
1. Chill the meat for a couple of hours, then cube and grind it twice, once with the medium
plate and again with the fine plate. Mix with all the other ingredients except for the iced
water in a large bowl.
2. To make the sausage as authentic as possible, it needs to be very finely ground. This is
best achieved in a food processor, adding the meat in small amounts (a cupful at a time)
with small amounts of water until everything is completely combined.
3. The sausages are cooked by boiling for 10 minutes. This is not enough to completely
cook them but they can then be cooled and frozen. Finish off under the grill for about 10
minutes.
4. You can freeze the sausages in freezer bags or vacuum pack. They can be stored in the
freezer for up to 3 months.
The best hot dog in the world!
Makes enough for about 20 dogs
The only way to truly enjoy Wieners is in a freshly baked and crusty roll, with onions
piled on top, and plenty of sauerkraut as a base.
You can make the most sublime sauerkraut by shredding cabbage. Simply rinse, pat
dry and weigh the cabbage (use a weight or a piece of wood for this). For each kilo of
cabbage, use 15 g sea salt. In a large bowl mix the salt and cabbage together and with a
squeezing action, rub the salt into the cabbage. The cabbage will wilt and you will then
see a liquid that is salty.
Now press the cabbage down with your fists, cover with a plate and weigh down. You
can keep it in the fridge for up to a month and have perfect sauerkraut to hand. Store in
sterilised Kilner jars or in the pot in which it was originally made as they do in Germany
and Holland.
Knockwurst
Makes about 12 sausages
For a German sausage this one has a bit of a kick! It makes a great snacking sausage. Use
Printed from https://recipe.bluelayer.org/recipe/68109/wiener