Homemade Knackwurst
Beef and pork are seasoned, ground and stuffed into casings to make this classic German sausage.
Ingredients
- 4 pounds Beef chuck roast
- 1 pound Pork butt
- 1 cup non-fat dry milk powder
- 3 tbsp kosher salt
- 2 tbsp white pepper
- 1 tbsp smoked paprika
- 1 tsp mace
- 1/2 tsp pink curing salt Optional
Instructions
- Cut the meat into 1 inch cubes and mix with the other ingredients.
- Run the seasoned and cubed meat through your meat grinder and then run the ground meat through the grinder again.
- Mix the meat with up to a cup of ICE WATER until a smooth paste forms
- Stuff the meat into hog casings and twist into links.
- If you are using the curing salt then put the sausages in the refrigerator overnight to let the cure set the color in the meat.
- Smoke the sausage at 180-200F using a mild wood like apple.
- The sausage is done when it reaches an internal temperature of 150F. Start checking the sausage after it has been smoking for 90 minutes and expect the batch to take close to two hours.
Notes
Authentic knackwurst uses veal but that is a meat that I do not deal with. If you are into veal then use it to substitute for the chuck roast.