Knackwurst Recipe

Name: Knackwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it.
2
Work the pork and pork fat through the coarse blade of the grinder and combine with the beef.
3
Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper.
4
Beat well for 5 minutes until the mixture leaves the sides of the bowl.
5
Beat in the 1 cup of water.
6
Fill the casings and twist or tie in 4-5 inch lengths.
7
Hand them in an airy room (about 60*F) and dry them for 2-5 days depending on the humidity.
8
Then smoke them for 2-5 hours until brown or dark mahogany.
9
Do not let the temperature rise above 100*F.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound lean beef, 2 1/2 tablespoons salt, 1 teaspoon saltpeter potassium nitrate, 1 1/2 pounds pork Lean, and more.

Yes, Knackwurst falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Knackwurst

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