Knockwurst Sausage Food

KNOCKWURST SAUSAGE

Knockwurst Sausage image

Make and share this Knockwurst Sausage recipe from Food.com.

Provided by Food.com

Categories Meat

Time 3h

Yield 5 pounds

Number Of Ingredients 10

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

Steps:

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).

Nutrition Facts : Calories 961.4, Fat 69.9, SaturatedFat 24.2, Cholesterol 274.1, Sodium 3358.2, Carbohydrate 7, Fiber 1.5, Sugar 0.2, Protein 67.5

GRILLED KNOCKWURST

Grilled Knockwurst image

Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked on the grill, makes the meal a feast.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 2

Ingredients

6 knockwurst
Mushrooms and Garlic Grilled in a Packet, for serving

Steps:

Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into 1/2-inch slices. Serve with grilled mushrooms and garlic.

KNOCKWURST OR WEINERS

Knockwurst or Weiners image

The perfect thing if you'd like to know exactly what's in your sausages. These won't be the same color as the purchased variety due to no nitrates. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment.

Provided by Molly53

Categories Meat

Time 55m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs lean beef
2 lbs lean pork
1 lb bacon (the fatty ends)
4 garlic cloves, peeled and crushed
1/2 cup minced onion
1 tablespoon ground coriander
1 teaspoon ground mace
2 1/2 tablespoons salt
2 teaspoons sugar
1 cup water
pork sausage casing (11/2-inch casings make knockwurst, 3/4-inch casings make wieners.)

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Combine meats and grind coarsely.
Add remaining ingredients, thoroughly knead by hand, and grind again.
Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end.
Stuff ground meat into casings and twist into 6" lengths.
Place in a heavy kettle with water to cover.
Bring to a boil and simmer 10 minutes.
Drain and rinse in cold water.
Refrigerate until ready to use (no longer than three or four days) or freeze.
They must be cooked again before being eaten.
Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.

Nutrition Facts : Calories 239.6, Fat 15.7, SaturatedFat 5.3, Cholesterol 69, Sodium 1113.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 21.9

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