Knockwurst Bockwurst German Sausage Recipe Video theGermanSausageMaker ...

 Ingredients: 

 

1000 g pork neck

1000 g of beef

  300 g pork neck fat

  400 g ice water / ice snow

_______

3200 g

Spices :   

 

Divide by 3.2 for grams per 1000 g of meat

   64  g curing salt

     4  g white pepper

   2.6 g nutmeg

   1.3 g garlic powder

Cool meat down to approx. 0 ° C
then mix in spices
first 5 mm meat grinder disc then 2 mm
If necessary, you can also use a 3 or 4 mm wolf disc twice
mix in ice cream in small portions, work the meat until it is soft and sticky
Use 30 mm pork sausage casings or 26 mm sheep sausage casings or larger.
Let dry overnight, smoking at 70 ° C for 1 - 1.5 hours.
Finally, the smoked sausage is still warm and brewed at 70 ° C for 1 minute per 1mm diameter approx. Cool down in ice water so that the sausages don't get wrinkled.

Guten Appetiet !

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