Knackwurst

Ingredients for 10 servings:

• 1 kg pork (loin without rind and bone)
• 3 kg pork, from the shoulder
• 8 g sugar
• 44 g salt, 44 g nitrite curing salt
• 12 g pepper, ground black
• 8 g caraway seeds, whole
• 2 g garlic granules
• 4 g sweet paprika powder
• 1.2 g nutmeg

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

Depending on your meat grinder, cut the pork belly and the meat into 2-3 cm pieces. If the meat is very warm, you can freeze it slightly in the freezer so it won’t “streak” as much during grinding. Weigh out the spices and mix them with the pieces of meat before grinding. Then, depending on the desired size, grind everything through the grinder once, mix well with your hands, and season to taste. The mixture should taste almost like a good minced pork, just not quite as spicy; the smoke will do the rest. You can add caraway, paprika, or garlic to create the desired sausage flavor. Then pour the mixture into the sausage stuffer and press it into artificial or natural casings. Then hang it up in a well-ventilated place to dry for about 12 hours. When the casing feels dry, place the sausages in the oven and smoke to the desired degree.