Knackwurst recipe?

[bill ace 350]

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.

Thanks. Good to know. I plan on doing a fine grind.

 

[bill ace 350]

Ok. Test batch. For flavor only.

908 grams beef/pork mix, 20% fat. On the low side, I know.

Substituted egg as a binder instead of the dry milk.

Added the spices according to the percentages.

Skipped the Amesphosphorous.

Mixed and in the fridge overnight.

Won't smoke the test batch, just patties to test general flavor.

 

[bill ace 350]

Fried up some patties. Recipe is VERY good!

I think will go with it, with some minor adjustments...

Salt % was good, could even back off a little if you wanted.

White pepper was on target.

Paprika good.

Could use maybe a little more onion, garlic, ginger... Just bit.

Anyway, keeper Recipe. Will be making a full.batch soon.

Very happy.

 

[Fueling Around]

Been watching.
Nice to hear the recipe is close to what you expect.
I have a jar of PhosThis (the resurrected AmesPhos) yet to be used.

 

[Rade]

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

Last year, I made it according to this recipe and was satisfied. I didn't smoke it for 1 hour; I smoked it until it reached the right color.