Knackwurst

12 Knackwurst

Ingredients

Quantity Ingredient
1 pounds Lean beef
2½ tablespoon Salt
1 teaspoon Saltpeter; potassium nitrate
1½ pounds Lean pork
½ pounds Pork fat
2 larges Cloves garlic, crushed
1 tablespoon Cumin seeds, crushed but not ground
2 teaspoons Dried crushed red pepper
1 teaspoon Black pepper
1 cup Water large sheep casings

Directions

Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it. Work the pork and pork fat through the coarse blade of the grinder and combine with the beef. Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper. Beat well for 5 minutes until the mixture leaves the sides of the bowl. Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5 inch lengths. Hand them in an airy room (about 60*F) and dry them for 2-5 days depending on the humidity. Then smoke them for 2-5 hours until brown or dark mahogany. Do not let the temperature rise above 100*F. Store for up to a month in the refrigerator. Simmer in boiling water to cover for 12-15 minutes and drain; or split lengthwise, brush with butter and broil or saute in butter. Serve with split pea or lentil soup.

Related recipes