KNOCKWURST SAUSAGE

Knockwurst Sausage image

Provided by Food.com

Categories Meat

Time 3h

Yield 5 pounds

Number Of Ingredients 10

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