Knackwurst

An Austrian type of Knackwurst. The original name “Knackwurst” changed to “knockwurst” on the American market.

MaterialsMetricUS
Beef and/or pork, regular quality500 g1.10 lb
Pork belly, fat trimmings200 g0.44 lb
Water300 g10 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Potato starch20 g2 Tbsp
Instructions
  1. Grind beef and/or pork with salt through 3 mm (1/8") plate.
  2. Grind belly and fat through 5 mm (1/4") plate.
  3. Mix ground meat and fat with all ingredients together.
  4. Stuff into 28 mm pork casings forming 30 cm (1') links.
  5. Smoke at 60° C (140° F) for 60 minutes.
  6. Cook in water at 80° C (176° F) for 20 minutes.
  7. Cool in cold water for 5 minutes. Cool in air and refrigerate.
Notes
Schübling, a type of Knackwurst made without potato starch can be found in Voralberg region of Austria

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