Knockwurst Shopping Tips

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Knockwurst Cooking How-Tos

Fresh sausage should be cooked to an internal temperature of 160 degrees.

More On Knockwurst

If a more chewy texture in the knockwurst is preferred, add the meat during the last hour of cooking.
The perfect thing if you'd like to know exactly what's in your sausages. These won't be the same color as the purchased variety due to no nitrates. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment.
This intriguing recipe is from "Savannah Style" a cookbook published by the Jr. League there in 1980.

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