Knackwurst with Paprika

Summary

Ingredients

• Beef, lean, 35%
• Pork, lean, 35%
• Bacon, raw pork, 30%
• Spice (s) are given for 1 kg sausage mass
• 20 g salt (nitrite curin salt)
• 3 g black pepper, coarsely round
• 15 g paprika powder, hot
• 15 g paprika powder, noble sweet
• 1 clove garlic, pork intestines, cal 28/30

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Instructions

1. Cut the sight-relieved meat into narrow strips so that they fit easily into the meat grinder. After cutting, let the meat freeze slightly in the frozen food. Put the meat through the middle slice of the wolf, along with the spices. Mix in the very cold sausage mixture properly, preferably with a robust kneading machine. Take great care here to ensure that there are no spice pockets. Season the mixture to taste and add seasoning if necessary.
2. Now prepare the intestines. I rinse the bowels with plenty of warm water after they have been removed. This makes them cleaner and you can immediately see whether they are tight.
3. For filling you need a sausage filler or a meat grinder with a sausage filling spout. Now I thread one end of the casing onto the spout, and the properly mixed sausage meat comes into the sausage filler. Now I tie the beginning of the intestine with a knot and the filling begins.
4. It is very important here to stuff carefully and tightly. The smallest air pockets in the raw sausage can later spoil the sausage. Small air bubbles in the intestine can rarely be avoided; pierce them with a pin.
5. I always put around 100 to 130 g in a sausage, then simply turn the sausage over several times, once to the right and once to the left. Then the raw sausages also remain closed. They can also be tied with sausage twine, but it is more complex.
6. When the entire mass is in the intestines, I beat them, usually 10 pairs, on wooden strips, the length of which is adapted to the smoking oven. Now I hang the sausages on the bars in a cool and dry room to ripen. Depending on the thickness, 2 to 3 days. When the ripening begins, you can see how slowly the reddening of the nitrite begins.
7. Now cold smoke the matured sausages in the smoker. Usually 3 to 4 smoking courses are sufficient, max. 6 to 8 hours of cold smoke.
8. Now the sausages are ready and can be eaten.
9. Dry, draft-free rooms are suitable for storage. Here the sausage gets really hard after a while and takes on the character of a salami. If you have no way of storing them like this, you can wrap them thickly in aluminum foil and store them in the frozen food.
10. The sausages are also a pleasure as a hot scalded sausage.

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