Knackwurst recipe?

[bill ace 350]

I want to try making my first emulsified sausage. Knackwurst.

Anyone recommend a recipe for Knackwurst?

Thanks.

 

[Brokenhandle]

OK peoples...looking for a Knockwurst recipe like those I had in Germany

I'm currently in a sausage-making frenzy (made bangers, sweet Italian, Brats, and pan sausage today)... Years ago when we were stationed in Frankfurt, they had these tiny shops on what seemed to be just about every street corner (can't remember what they were called) that sold beer/sodas...

www.smokingmeatforums.com

There's one to take a look at... not sure if she said how it turned out. I'm sure you'll get more responses but I wanted to follow along.

Ryan

 

[bill ace 350]

OK peoples...looking for a Knockwurst recipe like those I had in Germany

I'm currently in a sausage-making frenzy (made bangers, sweet Italian, Brats, and pan sausage today)... Years ago when we were stationed in Frankfurt, they had these tiny shops on what seemed to be just about every street corner (can't remember what they were called) that sold beer/sodas...

www.smokingmeatforums.com

There's one to take a look at... not sure if she said how it turned out. I'm sure you'll get more responses but I wanted to follow along.

Ryan

I saw that post and was wondering about results as well....

Will check out YouTube for some...

Thanks!

 

[nlife]

I've never had one, but there's a recipe on the Marianski site

 

[bill ace 350]

I've never had one, but there's a recipe on the Marianski site

Thanks! I'll check it out!

You should try some if you can find it. Dietz and Watson is good.

 

[zwiller]

I am lucky to have access to nice ones near me, cheap too. They run plain and garlic, I very much prefer the garlic. Regardless, the flavor is still pretty mild. To describe a knacker I would say large diameter garlicky hot dog.

I looked at Marianski and he has recipes but are regional variants (ONE POSTED IN AUSTRIAN). In the FIRST link above I think the recipe is good but want to point out that IMO german recipes converted to english I think the "bacon" is actually belly not the salted cured stuff we think of. I would simplify the meat to use butt myself. Something like:

50% pork butt
30% beef
20% crushed ice or REALLY cold water

 

[bill ace 350]

Found this one on YouTube from "Little Gasthaus".

I think I will try it soon.

 

[bill ace 350]

I just looked at the recipe again. I need to check the math....

 

[SmokinEdge]

Found this one on YouTube from "Little Gasthaus".

I think I will try it soon.

View attachment 714904

Bill, that recipe is way jacked, and obviously uses a EU curing salt not cure #1. I would not follow it at all.

 

[bill ace 350]

Bill, that recipe is way jacked, and obviously uses a EU curing salt not cure #1. I would not follow it at all.

Yup.... that is why I said I had to check the math!

Found one on Len Poli's site. Converting to metric and percentages now....

 

[SmokinEdge]

Yup.... that is why I said I had to check the math!

I was agreeing with you.

 

[bill ace 350]

I was agreeing with you.

I know you were! I looked and saw the numbers and knew they were off!

 

[SmokinEdge]

I know you were! I looked and saw the numbers and knew they were off!

Per Marianski’s book “German Sausages and Authentic Recipes “

Schubing is same as Knackwurst but without potato starch. Schubing is basically a more fatty Mettwurst.

I would be happy to help you dial in a recipe. The ingredients are straightforward and simple. We can adjust to your liking.

 

[bill ace 350]

Per Marianski’s book “German Sausages and Authentic Recipes “

Schmierwurst is same as Knackwurst but without potato starch. Schmierwurst is basically a more fatty Mettwurst.

I would be happy to help you dial in a recipe. The ingredients are straightforward and simple. We can adjust to your liking.

Awesome! Appreciate the help!

 

[SmokinEdge]

Ok Bill, I’ll post those 3 recipes for you and you can decide what sounds better. Some of them call for pork skins which you may or may not want.

KNACKWURST:

Beef and or/Pork - 500g
Pork belly, fat trimmings - 200g
Water - 300g

Salt) 15g
Cure #1) 2g
Pepper) 2g
Mace) 1g
Allspice) 1g
Potato starch) 20g

Beef/pork ground through 1/8” plate
Pork belly ground through 1/4” plate


SHUBLINGE SAUSAGE:

Lean Pork butt) 350g
Beef shoulder) 300g
Pork belly) 200g
Pork skins) 50g
Water) 100g

Salt) 16g
Cure #1) 2.5g
Pepper) 2g
Paprika) 1g
Coriander) 1g
Mace) 1g
Ground ginger) .5g

Skins are pre cooked.


METTWURST:

Beef) 300g
Pork butt) 400g
Back fat) 300g

Salt) 27g
Cure #2) 2.5g
Dextrose) 1g
Sugar) 2g
Pepper) 3g
Paprika) 1g
Nutmeg) .5g
Cardamon) .3g
T-Spx culture) .12g

These are fermented and dried a bit but the flavor profile of the recipe is the driver here.


I miss spoke on Knackwurst being similar to Schmierwurst, that should have been Schubing. I’ll make corrections in my other post.

 

[bill ace 350]

Ok Bill, I’ll post those 3 recipes for you and you can decide what sounds better. Some of them call for pork skins which you may or may not want.

KNACKWURST:

Beef and or/Pork - 500g
Pork belly, fat trimmings - 200g
Water - 300g

Salt) 15g
Cure #1) 2g
Pepper) 2g
Mace) 1g
Allspice) 1g
Potato starch) 20g

Beef/pork ground through 1/8” plate
Pork belly ground through 1/4” plate


SHUBLINGE SAUSAGE:

Lean Pork butt) 350g
Beef shoulder) 300g
Pork belly) 200g
Pork skins) 50g
Water) 100g

Salt) 16g
Cure #1) 2.5g
Pepper) 2g
Paprika) 1g
Coriander) 1g
Mace) 1g
Ground ginger) .5g

Skins are pre cooked.


METTWURST:

Beef) 300g
Pork butt) 400g
Back fat) 300g

Salt) 27g
Cure #2) 2.5g
Dextrose) 1g
Sugar) 2g
Pepper) 3g
Paprika) 1g
Nutmeg) .5g
Cardamon) .3g
T-Spx culture) .12g

These are fermented and dried a bit but the flavor profile of the recipe is the driver here.


I miss spoke on Knackwurst being similar to Schmierwurst, that should have been Schubing. I’ll make corrections in my other post.

Thanks! I like the spices in the Shublinge!

Choices.....

 

[SmokinEdge]

Choices.....

That’s the fun part.

 

[SmokinEdge]

SCHMIERWURST:

Pork butt) 200g
Pork belly) 700g
Beef) 100g

Salt) 22g
Cure #1) 2g
Dextrose) 1g
Sugar) 2g
Pepper) 2g
Paprika) 1g
Nutmeg) .5g
Ginger) .3g

Ground through 1/8” plate.

 

[bill ace 350]

I converted a recipe I got from Len Poli to ingredients based on percentage of weight in grams.

Looking at it, I have a question-

Is Amesphosphate absolutely required?

Also, the amount of beer seems very high. Thoughts?

I'm using the percentages to make a small batch before I finalize the recipe.

Thanks.

 

[SmokinEdge]

AMESPHOS is not strictly needed although it is nice in emulsified sausage.

As far as liquid (beer) if you are going to emulsify you can use 100g/Kg if only fine grinding I would keep it back to around 60g/Kg or even a bit less if the mix feels right.