Homemade German Knackwurst because I enjoy making sausages and playing with all the flavor profiles that match my taste. I am working on a brat that I will keep on hand just for snacks. This is a good one, that even Patti likes. (No Heat)

We Used Both Natural & Collagen Casing, then smoked them for 3 hours at 250* (121c) for that “Kiss of Smoke”.

Sausage making is easier than you might think. Keep in mind that man has been making some 3000 years before Christ. They had only stone tools then and today you can get a decent grinder/stuffer for less than $100. There are no rules as to the flavor profile you can want. In the U.S. alone there are over 200 styles of sausage. The only rules you need to pay attention to are the “Kitchen Police”.
“Keep Things Clean and Cold” …

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Homemade German Knackwurst
A Wood Pellet Grill Recipe

Prep Time: 1 1/2 hrs.
Cook Time: 3 hours at 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Homemade German Knackwurst

• 5-lb beef chuck
• 3-lb pork butt, (we cold smoked the pork 1^st.)
• 1 ½ -lb. beef fat
• 2 cups dry milk
• 2 cups cold water
• 1 cup dry crushed garlic
• 1 cup dry chopped onion
• ½ cup coarse ground black pepper
• ¼ cup garlic sauce (optional, see our recipe)
• 2 Tbsp sea salt
• 2 Tbsp paprika
• 1 tsp curing salt
• 1 tsp allspice
• 1 tsp coriander
• Casing of choice for stuffing

Link for Smoked Garlic Sauce: https://datenightdoins.com/smoked-garlic-sauce/

Homemade German Knackwurst
A Wood Pellet Grill Recipe

Cooking Directions:

Homemade German Knackwurst

Trim your meat into pieces that will fit into your meat grinder. If you firm the meat up some in the freezer it will feed through the grinder easier.

Rehydrate the dried onion and garlic with a little water, broth or even wine. I used water today.

I ran everything through a coarse cutting plate and spread it all out on a big “Bull Rack” sheet pan. Mix it up with your hands and then add your seasoning. Mix it again by hand and add the water a little at a time and work it in. I mixed my “Smoked Garlic Sauce” into the water to help it blend into the meat more evenly. And to add more garlicy flavor.

Place the ground meat back into the freezer while you change your cutting plate and do any clean up you may need to do. For my second grind I used a medium cutting disc. The second grind will also help with blending all the seasoning.

For some sausage you may want to add a little more fat for a juicier sausage. So, I added a pound and a half of beef fat. Pork/beef fat is hard to find here in CA. We don’t have a butcher in town, just prepackaged meat. So, sometimes I just use bacon ends and pieces. It will be easy to grind if you freeze the bacon a bit to firm it up a little. Then, trim it into 1-inch pieces and run it through your grinder. It goes through the meat grinder better with the pork and it’s easier to blend together.

TIP: #1 The meat will cut easier if you partially freeze it.
        #2 I keep steel bowls in the freezer to place the meat in for each step to help keep it cold.

Homemade German Knackwurst
A Wood Pellet Grill Recipe

Then back into the fridge/freezer as you set up the stuffer. You can let the seasonings blend overnight if you like.

I like to do a taste test of our seasoned meat to see if you want to make any adjustments by placing a tablespoonful or so of meat into a skillet and cooking it. It was good and I am looking forward to doing a few burgers with my sausage.

If your taste test was good, load your casing onto the stuffing tube with the directions for the casing you are using. I used both hog and collagen casing today. Start the stuffer and get all the air out of the stuffing tube.

Homemade German Knackwurst
A Wood Pellet Grill Recipe

Tie a knot in the casing and start stuffing them. Try to keep the air out of the sausage if you can or it will explode as it’s cooking. You can buy a sausage pick for $10 or just use an ice pick, paper clip, tooth pick or a knife tip. Do this when you tie off your casing and/or twist into links.

To serve these we smoked them for 3 hours at 250* (121c) until we had an internal temperature around of 150* (65c). Our Bull Racks make the easy to smoke a lot of sausage.

U.S.D.A. SAFE for ALL GROUND meat is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Homemade German Knackwurst
A Wood Pellet Grill Recipe

 

 

Homemade German Knackwurst
A Wood Pellet Grill Recipe

 

 

Homemade German Knackwurst
A Wood Pellet Grill Recipe

 

 

 

Homemade German Knackwurst
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

http://datenightdoins.com
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