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[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.




Posted: Sat Feb 11, 2012 02:21
by Chuckwagon
Very nice indeed! Gorgeous work.

Best Wishes,

Posted: Sat Feb 11, 2012 02:24
Thank you CW!

Posted: Sat Feb 11, 2012 03:10
by Keymaster
Very nice, Thanks for sharing the recipe!!!

Posted: Sat Feb 11, 2012 03:40
by NorCal Kid
Nice Knockwurst, Dick!
you've quite the knack for knocking out some nice knockwursts.
Nowadays no one seems to know nuthin' about nice knockwurst...
Thanks for the recipe, too.

I'd say you knocked those right outta the ballpark!

Great job!


Posted: Tue Feb 14, 2012 17:54
by Dutch
Dick, That is a nice string of knockwurst. I noticed in you ingredients that there is a number missing from the pork. Is that 1 1/4 or 1 1/2 pounds of pork shoulder?
1 1/ lbs 70-75% lean pork shoulder or pork trimmings
Thanks for sharing-

Posted: Tue Feb 14, 2012 18:56
I used 1 1/2 lb pork

Posted: Wed Sep 26, 2012 02:53
by salsiccia re
I tried making Knockwurst 3 time I ended up with a brown surface after poaching at 170 degrees F The interior was perfect color and taste. When you cut a link in half and look at it on the cut end you can see a brown outer ring. any ideas

Posted: Wed Sep 26, 2012 08:56
by ursula
Wow! Those look salivational!
What is the inside like - fine or coarse?

Posted: Wed Sep 26, 2012 12:53
by HamnCheese
Hey Dick,

In the last photo I see the USPS box that you used to send these gorgeous babies to me BUT they haven't arrived yet - any ideas where they are???????


Posted: Thu Sep 27, 2012 02:59
It came back for some reason! LOL