MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Knackwurst
Categories: Sausages
Yield: 12 Knackwurst

1 lb Lean beef
2 1/2 tb Salt
1 ts Saltpeter; potassium nitrate
1 1/2 lb Lean pork
1/2 lb Pork fat
2 cl Garlic; crushed
1 tb Cumin seeds;
- crushed but not ground
2 ts Crushed dried red pepper
1 ts Black pepper
1 c Water
lg Sheep casings

Work the beef through the fine blade of the grinder, spread it on a
plate and sprinkle the salt and saltpeter over it.

Work the pork and pork fat through the coarse blade of the grinder and
combine with the beef.

Place in large bowl and sprinkle over the garlic, cumin seeds and red
and black pepper. Beat well for 5 minutes until the mixture leaves
the sides of the bowl.

Beat in the 1 cup of water. Fill the casings and twist or tie in 4 to
5" lengths. Hand them in an airy room (about 60*F) and dry them for 2
to 5 days depending on the humidity. Then smoke them for 2 to 5 hours
until brown or dark mahogany. Do not let the temperature rise above
100?F.

Store for up to a month in the refrigerator. Simmer in boiling water
to cover for 12 to 15 minutes and drain; or split lengthwise, brush
with butter and broil or saute in butter. Serve with split pea or
lentil soup.

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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