Schenken Wurst

[DanMcG]

I thought I'd share a recipe I got from fellow member muhkuhmuh. I think it's actually a Knackwurst without the beef.


Spice per Kg
2.5g cure #1
18 g salt
2.5g white pepper
0.25g nutmeg
0.5g mace
0.5g paprika
0.25g coriander
1g msg
5g onion
0.5g garlic
100ml water

I did a triple grind of pork butt, mixed, and stuffed into what were suppose to be 29-30mm casings but were more in the range of 34-36mm. (Still waiting to hear back from The Sausage Maker on why the hank of 29-30's were so large.) Then linked into 4-5" links.
Then the basic smoke for 3 hours, and a 170° bath until 154° I.T.

It's a nice light spice blend which really lets the pork flavor shine.
it's a keeper!!

 

[SmokinAl]

They look fantastic!
I have been using bigger casings lately & really like them better, so you may feel the same about these.
Al

 

[Gwanger]

I thought I'd share a recipe I got from fellow member muhkuhmuh. I think it's actually a Knackwurst without the beef.


Spice per Kg
2.5g cure #1
18 g salt
2.5g white pepper
0.25g nutmeg
0.5g mace
0.5g paprika
0.25g coriander
1g msg
5g onion
0.5g garlic
100ml water

I did a triple grid of pork butt, mixed, and stuffed into what were suppose to be 29-30mm casings but were more in the range of 34-36mm. (Still waiting to hear back from The Sausage Maker on why the hank of 29-30's were so large.) Then linked into 4-5" links.
Then the basic smoke for 3 hours, and a 170° bath until 154° I.T.

It's a nice light spice blend which really lets the pork flavor shine.
it's a keeper!!

 

[Gwanger]

Those look perfect to me nice batch of perfection.

 

[SmokyMose]

Looks like they would be tasty on a bun with mustard, Dan!
I'm not sure what you mean by a triple grid?
The last order I made to Syracuse Casing for 32-34mm came as 34-36mm for some reason, but I think I actually like the sausages a little fatter now :)
I'll be trying this....

 

[myownidaho]

Those look tasty! I had accidentally ordered a batch of 35mm+ casings that I used on Bockwurst and I actually liked them. I just slice after cooking and put them on a hamburger bun instead of in a hotdog bun.

 

[DanMcG]

I'm not sure what you mean by a triple grid?

LOL thanks Mose, that would be grind without the N. I corrected it.

 

[hank712]

The recipe is for 1 Kg of meat. Is this correct?

 

[DanMcG]

Yes Hank, or 2.2 lbs.

 

[pc farmer]

Looks fantastic Dan.

 

[ab canuck]

Looks great and nice recipe, Thx for posting it as well. Like....

 

[tropics]

Dan They do look good from here.Only thing missing is grill marks
Richie

 

[checkdude]

Looks very tasty and I'm long overdue to make worst not to mention spring-bbq season is just around the corner. Will make soon. Thanks for the recipe.