Knockwurst Sausage Recipes

KNOCKWURST SAUSAGE

Steps:

• Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8").
• Mix with beer and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
• Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.
• Finish cooking in C-VAP (steam cooker) until 155 degrees internal temperature.
• Then, grill on a grill to get them grill marks.
• Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives).

GRILLED KNOCKWURST

Steps:

• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into 1/2-inch slices. Serve with grilled mushrooms and garlic.

BAKED BEANS AND KNOCKWURST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain.
• Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours.
• Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish.
• Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard.
• Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.