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 ⓘ
Instructions
- Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it.
- Work the pork and pork fat through the coarse blade of the grinder and combine with the beef.
- Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper.
- Beat well for 5 minutes until the mixture leaves the sides of the bowl.
- Beat in the 1 cup of water.
- Fill the casings and twist or tie in 4-5 inch lengths.
- Hand them in an airy room (about 60*F) and dry them for 2-5 days depending on the humidity.
- Then smoke them for 2-5 hours until brown or dark mahogany.
- Do not let the temperature rise above 100*F.
Nutrition & Diet Analysis (per serving)
319
kcal
16% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).