After the meat has been ground, the next step is to mix the sausage and create what is known as the primary bind. Ground meat does not hold together on it’s own, so it has to be kneaded a little. The action of kneading develops the protein in the meat called myosin which, when combined with salt and water, will create a sticky mass of meat. This is the primary bind. Sausage that hasn’t been properly mixed will not have…
Most grinders, whether manual or electric, will come with sausage stuffing attachments. These are adequate to use, but are more labor intensive than a manual piston stuffer. Using these attachments can require the use of two people; one person to feed the meat through the grinder, and another person to control the amount of meat being stuffed in the casings. This can be done solo, but will take some patience and practice.
Knackwurst, or knockwurst, is a German sausage that derives it’s name from the German word knacken, which means “to crack”, and wurst, which means “sausage.” The knack in knackwurst refers to the cracking or snapping sound the sausage makes when you bite into the crispy skin. Knackwurst is very simililar to an american hot dog, but usually contains a fair amount of fresh garlic. Knackwurst is a fresh sausage that is hot-smoked. Most recipes call for the combination of pork and…