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.