| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
12 |
Knackwurst |
INGREDIENTS
| 1 |
lb |
Lean beef |
| 2 1/2 |
tb |
Salt |
| 1 |
ts |
Saltpeter; potassium nitrate |
| 1 1/2 |
lb |
Lean pork |
| 1/2 |
lb |
Pork fat |
| 2 |
lg |
Cloves garlic, crushed |
| 1 |
tb |
Cumin seeds, crushed but not ground |
| 2 |
ts |
Dried crushed red pepper |
| 1 |
ts |
Black pepper |
| 1 |
c |
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. Store for up
to a month in the refrigerator. Simmer in boiling water to cover for 12-15
minutes and drain; or split lengthwise, brush with butter and broil or
saute in butter. Serve with split pea or lentil soup.
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