Knack d’Alsace

This is a French version of Frankfurter sausage very popular in the Strasbourg area.

MeatsMetricUS
Pork900 g1.98 lb
Beef100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cure #12.5 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Paprika, sweet1.0 g1/2 tsp
Garlic, minced3.5 g1 clove
Water60 ml2 oz fl
Instructions
  1. Grind meats through 3/8” (8 mm) plate.
  2. Using food processor emulsify meat adding all ingredients and 60 ml (2 oz fl) of cold water.
  3. Stuff into 26 mm sheep casings forming 6” (15 cm) links.
  4. Apply smoke for 30 minutes.
  5. Cook in water at 80° C (176° F) for 25 minutes.
  6. Cool in cold water, dry and refrigerate.

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