> Recipes > Knockwurst


7 lbs. boneless veal or beef
3 lbs. pork trimmings
1 pint ice water
2 cups non-fat dry milk
6 tbsp. salt
4 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
5 tbsp. ground white pepper
1 tbsp mace
1/2 tsp. ground allspice
1 tsp. coriander
2 tbsp. paprika
1 tsp. garlic powder (optional)


Grind all the meat through a 1/8” grinder plate, add all the ingredients and mix well. Sausage should then be stuffed into small or medium beef rounds or 38-42mm hog casings. Sausage should then be placed on smokesticks, properly spaced. Knockwurst usually is not smoked very dark; however, this is optional. Knockwurst is placed in a smokehouse that is preheated 130-135ºF. with dampers wide open. Keep at this temperature for about 1 hour or until the product is fully dry. Smokehouse temperature then should be raised to about 150ºF. while applying smoke and held there for 1 hour, or until the desired color is obtained.You may increase smoker temperature to 165ºF. and cook until internal temperature reaches 152ºF. without smoke, or you may remove to the cooker until the 152ºF. is obtained internally. If you are cooking in water, be sure the water temperature is not over 165ºF.