wittdog
Master Chef
Dat’s Knockwurst
This is the one I use, it's from the Sausage-Making Cookbook by Jerry Predika:
3 Lbs ground beef chuck
2 Lbs ground pork butt
2 TB salt (I use kosher)
2 tsp sugar
2.5 TB white pepper
2 tsp mace
0.25 tsp ground allspice
0.5 tsp coriander
1 TB paprika
4 cloves garlic (I grind em with the meat)
1 cup water
I grind the meat adding the seasoning as I go along. After the first grind (course plate) I add the water to the ground mixture and mix it all up. After rechilling to near frozen I run through the grinder (casings mounted on the stuffer chute) again and make the links.
Originally posted by DATsBBQ
This is the one I use, it's from the Sausage-Making Cookbook by Jerry Predika:
3 Lbs ground beef chuck
2 Lbs ground pork butt
2 TB salt (I use kosher)
2 tsp sugar
2.5 TB white pepper
2 tsp mace
0.25 tsp ground allspice
0.5 tsp coriander
1 TB paprika
4 cloves garlic (I grind em with the meat)
1 cup water
I grind the meat adding the seasoning as I go along. After the first grind (course plate) I add the water to the ground mixture and mix it all up. After rechilling to near frozen I run through the grinder (casings mounted on the stuffer chute) again and make the links.
Originally posted by DATsBBQ