Knockwurst for Garlic Lovers
Knockwurst is almost always made as a short and fat sausage with zesty seasoning. Typically, traditional recipes feature large amounts of fresh garlic.
This sausage is often a favorite at street fairs and celebrations. Its short, squat dimensions make it an easily handled finger food, and the garlicky flavor is always a crowd favorite.
Also known as "knackwurst", this is another one of those sausage varieties that is usually made commercially with emulsified meat.
A very good home version can be made with multiple passes through the sausage grinder but...
...If you want to go to the added trouble, you can do a good job emulsifying small batches in a food processor.
- 3 1/2 lbs boneless beef
- 1 1/ lbs 70-75% lean pork shoulder or pork trimmings
- 1 cup none-fat milk powder (as a binder)
- 2 tablespoons plus 2 teaspoons kosher salt
- 1 tablespoon paprika
- 3 tablespoons fine ground black or white pepper
- 1/2 teaspoon coriander
- 2 teaspoons mace
- 1/2 teaspoon allspice
- 6 large cloves fresh garlic, finely pressed
- 1 teaspoon Instacure or Prague powder #1
- 1 cup ice water
- Trim the pork and beef, cut it into 1 inch cubes, and grind it several times (at lest twice) through the fine plate of your meat grinder.
- Combine the spices and garlic in a 1 quart container and mix with the 1 cup of ice water.
- Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Add the 1 cup of milk powder to the sausage and mix until it is well incorporated. At this time you can pass the sausage mixture one more time through the grinder if you want to.
- Once the sausage is fully mixed, stuff it into 38-42 mm hog casings and ready the sausage for the smoker. Make short links, 3 to 4 inches in length.
Follow the procedures for smoking and blooming the sausage. Full instructions can be found by
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