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07-27-2012, 3:59pm
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Vette Barn Crew
Join Date: Jan 2010
Location: Mason, MI
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Knackwurst
I've been making my own sausage for the last year or so. I've managed to develop some pretty damn good recipes (to the point that the local butcher shop is using a handful of my recipes).
Part of today's sausage preparations. 4 lbs of Knackwurst and 6 pounds of Bratwurst. Knackwurst smoking. 
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07-31-2012, 7:35am
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Bantayan Kids '13,'14,'15,'17
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Care to share the recipes? What kind of wood are you using to smoke them?
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07-31-2012, 1:43pm
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Vette Barn Crew
Join Date: Jan 2010
Location: Mason, MI
Posts: 632
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Quote:
The knackwurst were smoked with a 50/50 mix of apple and hickory. I may experiment with the smoke later on... |
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08-01-2012, 10:46am
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A Real Barner
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I'd like to see some recipes too.
 When you smoke them are they getting fully cooked or is it just for flavor? |
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08-06-2012, 11:31am
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#5 | ||||||
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Barn Stall Owner #2558
NCM Supporter '12,'13,'14,'15,'17
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Grew up on the stuff.
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