Knockwurst Sausage

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READY IN: 3hrs
YIELD: 5 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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