Knackwurst (Knockwurst)
This recipe creates a plump, smoky sausage using a 60/40 blend of veal or venison and pork shoulder seasoned with warm spices. Grind and emulsify the meat, stuff it into casings, and smoke the links until rosy. Serve with sauerkraut, mustard, or slice into stews.
Servings: 5 Pounds
Ingredients
- 3 lb venison or lean veal, diced
- 2 lb fatty pork shoulder, diced
- 3 tbsp kosher salt (about 40 grams)
- 1 tsp pink curing salt (Prague Powder #1)
- 1 tbsp ground black pepper
- ¾ tsp ground coriander
- ¾ tsp ground mace
- ½ tsp ground nutmeg
- 1 tbsp sweet paprika
- ¼ tsp allspice
- ½ tsp garlic powder
- 1 cup non‑fat milk powder (or buttermilk powder)
- 1 cup ice‑cold water
- Natural hog casings (32–35 mm, rinsed and soaked)
Instructions
- Prep: Chill equipment, soak casings and combine the diced meats with all dry seasonings and milk powder. Refrigerate until cold.
- Grind and Mix: Grind the seasoned meat through a fine die into a cold bowl. Mix in the ice‑cold water until the paste is smooth and tacky, then fry a small patty to taste and adjust seasoning if needed.
- Stuff and Dry: Stuff the paste into soaked casings and twist into 4‑ to 6‑inch links. Dry the links on a rack or hang them in the refrigerator for several hours or overnight.
- Smoke and Shock: Smoke at 180 °F until the internal temperature reaches 150 °F. Then submerge the sausages in ice water for about 2 minutes to stop the cooking. Pat dry.
- Serve: Reheat gently and serve with mustard, sauerkraut, potatoes, and crusty bread. Refrigerate leftovers for up to 7 days or freeze for longer storage
NOTES
Beer Poaching: Poach your sausages in beer instead of water before smoking; a malty lager or brown ale adds subtle sweetness.
Protein & Fat Adjustments: Use veal for a milder sausage or wild boar for a darker, more gamey color. For juicier links, replace about ½ pound of the pork shoulder with pork back fat.
Serving & Storage: Leftover sausages will keep in the refrigerator for up to 10 days or can be frozen for several months; reheat gently before serving.
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