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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pint ice water
6 tablespoons salt
2 teaspoons prague powder No. 1
1 tablespoon mace
1 teaspoon coriander
1 teaspoon garlic powder
3 pounds pork trimmings
7 pounds boneless veal
2 cups non-fat dry milk
4 tablespoons powdered dextrose
5 tablespoons ground white pepper
½teaspoon ground allspice
2 tablespoons paprika
Grind all the meat through a ⅛ inch grinder plate, add all the ingredients and mix well. Sausage should then be stuffed into 38 to 42mm hog casings. Sausage should then be placed on smokesticks, properly spaced.
Knockwurst is placed in a smokehouse that is preheated 130 to 135°F with dampers wide open. Keep at this temperature for about 1 hour or until the product is fully dry. Smokehouse temperature then should be raised to about 150°F while applying smoke and held there for 1 hour, or until the desired color is obtained. You may increase smoker temperature to 165°F and cook until internal temperature reaches 152°F without smoke, or you may remove to the cooker until the 152°F is obtained internally. If you are cooking in water, be sure the water temperature is not over 165°F.