Quoting Dave Drum to Nancy Backus <=-

My favourite tube steak actually is the knockwurst. Very garlicky and traditionally all-beef ..... although I've seen pork begin to creep in
to some store's versions.

In Canada we spell it knackwurst which I think is the original
German spelling. German knackwurst is made with a mixture of veal
and pork. But of course Jewish companies can and do make Kosher all
beef ones.



Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

My favourite tube steak actually is the knockwurst. Very garlicky and traditionally all-beef ..... although I've seen pork begin to creep in
to some store's versions.

In Canada we spell it knackwurst which I think is the original
German spelling. German knackwurst is made with a mixture of veal
and pork. But of course Jewish companies can and do make Kosher all
beef ones.

Living where I do it's exceedingly difficult to find decent (to me) knock/knackwurst - pork/beef/veal/whatever. All I see are bratwurst,
bratwurst and more bratwurst. Brats are OK. Some are wonderful. But, if
I've a taste for knockwurst - don't try to hustle me the bratwurst, bub.

Another one that's nigh on impossible to find is blutwurst.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blutwurst
Categories: Pork, Vegetables, Herbs, Offal, Preserving
Yield: 8 servings

3 lb Fresh, fat pork belly
1 lb Fresh lean pork
1 lg Spanish onion; chopped
1 1/2 ts Salt
1 ts Pepper
1/4 ts Powdered cloves
1/4 ts Powdered ginger
1 pt Fresh pork blood
Pork casings; washed, dried

Cut half of the fat pork and all lean pork in small
pieces; add onion. Cook over moderate heat until fat is
flowing; then lower heat and cook 45 minutes. Add
seasonings; mix. Grind coarsely.

Stir the fresh pork blood gradually into the meat
mixture. Finely dice remaining fat pork and add; mix.
Stuff into casings and tie. Cover with water. Bring to a
boil; lower heat and simmer 25 minutes.

Serves 8 or more.

Luchow's German Cookbook

RECIPE FROM: https://foodgeeks.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

Another one that's nigh on impossible to find is blutwurst.

Same here. All the blood sausages have become unpopular in recent
decades. I am particularly fond of the German blood and tongue
sausage with small cubes of diced fat in them but none of the
Yellowknife stores carry it.



Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

Another one that's nigh on impossible to find is blutwurst.

Same here. All the blood sausages have become unpopular in recent
decades. I am particularly fond of the German blood and tongue
sausage with small cubes of diced fat in them but none of the
Yellowknife stores carry it.

That may be down to the general squeamishness and clueless-ness of the
meat buying public. While some people "know" that their food didn't
appear magically ready-for-sale in those styro trays w/the cling film -
they have no idea (and less interest) how it got there. Then there is
all the proselytising against red meat, fats of all kinds, salt, and
(insert hot topic here).

Living near the big pork processing plant in Beardstown (aka Pork Chop
Flats) I see the occasional 48' tanker full of pig blood - labelled "NOT
FOR HUMAN CONSUMPTION". And I ask myself "Why not?" Bv)= Our pets must
eat better than we do.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Pudding (Ireland)
Categories: Grains, Offal, Dairy, Herbs, Breads
Yield: 10 Servings

1 lb Cooked barley
1 lb Fresh beef suet
1/2 c (120 ml) fresh pig's blood
8 oz (225g) bread crumbs
8 oz (225g) fine oatmeal
1/2 c (120 ml) skimmed milk; room
- temp
1 sm Onion; chopped
2 ts Fresh ground pepper
2 ts Dried mint
1 1/2 ts Salt
1/2 ts Allspice

Set oven @ 350°F/175°C.

In a very large bowl, soak bread crumbs in the milk.
Add the blood and stir. Add cooked barely and stir.
Grate the beef suet into the bowl. Add the oatmeal
and stir. Finally add onion and seasonings and stir
once more.

Divide the mixture among two large roasting pans -
filling them about 2/3 full.

Bake for one hour until the pudding is completely
cooked.

Allow pudding to cool completely.

Cut into squares and fry in butter until the edges
of both sides are crisp.

Serve as part of a traditional Irish breakfast.

Makes 10 servings

Mr Breakfast would like to thank Irish Nick for
this recipe.

Recipe from: http://www.mrbreakfast.com

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