Meats and Sausages
Knockpolse
A hard smoked Danish sausage.
| Meats | Metric | US |
|---|---|---|
| Beef | 400 g | 0.88 lb |
| Veal | 250 g | 0.33 lb |
| Pork | 250 g | 0.33 lb |
| Pork back fat | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cinnamon | 0.7 g | 1/3 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
| Water | 60 ml | 2 oz fl |
Instructions
- Grind pork through 1/4” (6 mm) plate.
- Grind back fat through 1/4” (6 mm) plate.
- Grind veal through 1/8” (3 mm) plate.
- Grind beef through 1/8” (3 mm) plate.
- Mix/knead ground beef, veal and pork with salt and cure #1 until sticky. Dissolve spices in water and add to the mixture. Finally, add ground fat and mix all together.
- Stuff into 36 mm hog casings, making 6” (15 cm) links.
- Hold for 1-2 hours at room temperature.
- Smoke with beech or oak at 60° C (140° F) for 1-2 hours.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool in cold water, briefly dry and refrigerate.
