Knockwurst Sausage
"Homemade sausage at its best. (Recipe courtesy of Radler)"
- Ready In:
- 3hrs
- Ingredients:
- 10
- Yields:
-
5 pounds
ingredients
- 1930 g pork shoulder
- 340 g pork fatback
- 34 g salt
- 6 g pink salt
- 9 g ground black pepper
- 28 g artificial sweetener, Dexterose
- 9 g garlic powder
- 9 g sweet smoked paprika
- 6 g ground allspice
- 1 (12 ounce) can beer
directions
- Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8”).
- Mix with beer and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
- Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.
- Finish cooking in C-VAP (steam cooker) until 155 degrees internal temperature.
- Then, grill on a grill to get them grill marks.
- Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives).
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RECIPE SUBMITTED BY
Food.com
United States
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