Stiglmeier Bavarian Knackwurst for all your grilling needs. Try a 4 pack of these top rate Bavarian Knackwurst from Stiglmeier Sausage Co of Illinois! The Bavarian Knackwurst is made from pork and beef, flavored with a traditional Bavarian mixture of spices and then ground to a medium coarseness. It’s then lightly smoked in a natural casing until fully cooked and ready to be enjoyed.
Ingredients: Pork, Beef, Water, Salt, Spices, Sugar, Hydrolyzed Soy Protein, Dextrose, Sodium Phosphate, Garlic, Sodium Erythorbate, Sodium Nitrite
If you’re a fan of traditional German cuisine, then you’ve likely encountered the delicious Stiglmeier Knackwurst. This flavorful sausage is a beloved staple in German households and has gained popularity worldwide.
Stiglmeier German Knackwurst is a true testament to the art of traditional German sausage making. This finely crafted sausage is made from a blend of premium pork and bacon, combined with a unique blend of spices that give it its distinct flavor. The rich and savory taste of Stiglmeier Knackwurst will transport your taste buds straight to Germany.
Making your own Knackwurst similar to Stiglmeier Bavarian Knackwurst is easier than you might think. With just a few simple ingredients and a little bit of time, you can recreate the authentic taste of Germany in your own kitchen. Here’s a step-by-step guide to making this delectable sausage:
- 2 pounds of lean pork, finely ground
- 1/2 pound of veal, finely ground
- 1/2 pound of pork fat, finely ground
- 2 teaspoons of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of paprika
- 1/2 teaspoon of ground mace
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/8 teaspoon of marjoram
- Natural hog casings
- In a large mixing bowl, combine the ground pork, veal, and pork fat.
- Add all the spices – salt, pepper, paprika, mace, ginger, nutmeg, cloves, allspice, garlic powder, onion powder, and marjoram – to the meat mixture.
- Mix the ingredients thoroughly, ensuring that the spices are evenly distributed throughout the meat.
- Soak the hog casings in water for 30 minutes to soften them.
- Slide the open end of the casing onto a sausage stuffing tube, and carefully feed the casing onto the tube, leaving a few inches hanging off the end.
- Fill the sausage stuffer with the meat mixture and slowly force it into the casing, allowing the sausage to fill the casing evenly.
- Twist the sausage at regular intervals to create individual links of Stiglmeier Bavarian Knackwurst.
- Once all the meat has been used and the casings are filled, tie off the end of the casing to secure the sausages.
- Hang the sausages in a cool, dry place for 24 hours to allow the flavors to develop.
- After 24 hours, your homemade Bavarian Knackwurst is ready to be cooked and enjoyed!
Stiglmeier Bavarian Knackwurst is a must-try for any lover of German cuisine or sausage enthusiast. With its authentic flavors, quality ingredients, and rave reviews from customers, it’s no wonder this traditional sausage has gained a worldwide following.