Knackwurst

Name: Knackwurst
Ingredients: 1 pound lean beef; 2 1/2 tablespoons salt; 1 teaspoon saltpeter potassium nitrate; 1 1/2 pounds pork Lean; 1/2 pound pork fat; 2 cloves garlic crushed; 1 tablespoon cumin seeds crushed but not ground; 2 teaspoons crushed red pepper Dried; 1 teaspoon black pepper; 1 cup water large sheep casings

10 ingredients

9 steps

Ingredients

1 pound lean beef
2 1/2 tablespoons salt
1 teaspoon saltpeter potassium nitrate
1 1/2 pounds pork Lean
1/2 pound pork fat
2 cloves garlic crushed
1 tablespoon cumin seeds crushed but not ground
2 teaspoons crushed red pepper Dried
1 teaspoon black pepper
1 cup water large sheep casings

Directions

1

Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it.
2

Work the pork and pork fat through the coarse blade of the grinder and combine with the beef.
3

Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper.
4

Beat well for 5 minutes until the mixture leaves the sides of the bowl.
5

Beat in the 1 cup of water.
6

Fill the casings and twist or tie in 4-5 inch lengths.
7

Hand them in an airy room (about 60*F) and dry them for 2-5 days depending on the humidity.
8

Then smoke them for 2-5 hours until brown or dark mahogany.
9

Do not let the temperature rise above 100*F.