Knapwurst (or Knappwurst)

Donna Munk of Bothell shares a recipe and says, “Here’s a German breakfast sausage called knapwurst.”

FMM: I had an old recipe I put on a recipe card which is almost exactly the same, but calls for 1 pound of ground pork not 1/2.

1 pound ground beef
1/2 pound ground pork
3 cups water
1 medium onion, chopped
3 cups rolled oats
1 tablespoon salt
1 1/4 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon white pepper

Crumble beef and pork into a Dutch oven; stir in water and onion. Heat to boiling, reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Stir in oats, salt, cloves, allspice, nutmeg and pepper and simmer, uncovered, stirring frequently, for 30 minutes.

Spoon mixture into a 5-by-9-inch loaf pan. Cover and refrigerate until firm, about 8 hours. To cook, unmold, cut 1/2 inch slices and fry slices in bacon grease until brown and crisp on both sides.

8 servings