[USA] Dick's Knockwurst
Posted: Fri Feb 10, 2012 23:59
I found this recipe on lets-make-sausage .
I am going to make this a lot! Taste is great. One change I did was because not having mace on hand I used nutmeg. The texture is good, just what I wanted. I finished them by poaching instead of in the smoker. I used oak wood.
Knockwurst Recipe
3 1/2 lbs boneless beef
1 1/2 lbs 70-75% lean pork shoulder or pork trimmings
1 cup none-fat milk powder (as a binder)
2 tablespoons plus 2 teaspoons kosher salt
1 tablespoon paprika
3 tablespoons fine ground black or white pepper
1/2 teaspoon coriander
2 teaspoons mace
1/2 teaspoon allspice
6 large cloves fresh garlic, finely pressed
1 teaspoon Instacure or Prague powder #1
1 cup ice water
Trim the pork and beef, cut it into 1 inch cubes, and grind it several times (at lest twice) through the fine plate of your meat grinder.
Combine the spices and garlic in a 1 quart container and mix with the 1 cup of ice water.
Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Add the 1 cup of milk powder to the sausage and mix until it is well incorporated. At this time you can pass the sausage mixture one more time through the grinder if you want to.
Once the sausage is fully mixed, stuff it into 38-42 mm hog casings and ready the sausage for the smoker. Make short links, 3 to 4 inches in length.
I am going to make this a lot! Taste is great. One change I did was because not having mace on hand I used nutmeg. The texture is good, just what I wanted. I finished them by poaching instead of in the smoker. I used oak wood.
Knockwurst Recipe
3 1/2 lbs boneless beef
1 1/2 lbs 70-75% lean pork shoulder or pork trimmings
1 cup none-fat milk powder (as a binder)
2 tablespoons plus 2 teaspoons kosher salt
1 tablespoon paprika
3 tablespoons fine ground black or white pepper
1/2 teaspoon coriander
2 teaspoons mace
1/2 teaspoon allspice
6 large cloves fresh garlic, finely pressed
1 teaspoon Instacure or Prague powder #1
1 cup ice water
Trim the pork and beef, cut it into 1 inch cubes, and grind it several times (at lest twice) through the fine plate of your meat grinder.
Combine the spices and garlic in a 1 quart container and mix with the 1 cup of ice water.
Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Add the 1 cup of milk powder to the sausage and mix until it is well incorporated. At this time you can pass the sausage mixture one more time through the grinder if you want to.
Once the sausage is fully mixed, stuff it into 38-42 mm hog casings and ready the sausage for the smoker. Make short links, 3 to 4 inches in length.