Text 39343, 115 rader
Skriven 2010-06-22 06:32:00 av Dave Drum (42079.cooking)
     Kommentar till en text av Michael Loo (42011.cooking)
Ärende: Knackwurst
==================
-=> Michael Loo wrote to Dave Drum <=-

 ML> You prefer knocks (knacks) probably because they tend to
 ML> have more garlic and use better, less finely ground meat.

 DD> More flavour than the typically bland "hot dog" sold in most of the
 DD> US.

 ML> More or less what I said.

Actually not ... really. More garlic is usually always good. But, the flavours
in knockwurst come from many sources. Like the coriander, mace, allspice, black
pepper, paprika, etc. And the texture - WRT the grind of the meat is fairly
hot-dog like. Possibly a bit more coarse. But, only a bit. Certainly not chunky
or anywhere near as coarse as fresh kielbasa or Italian sausages.
 
 DD> My preferred brand of hot dog and/or knockwurst is David Berg - an
 DD> old-line (1860) company that holds USDA Inspection Approval #1

 ML> I'll have to check them out sometime. Is there a difference in
 ML> the spicing between the knocks and the dogs?

Absolutely - the dogs won't bite you back as they are more bland. Still much
more tasty than, say, Ballpark Franks, but less so than the knockwurst.
 
 DD> According to the blurb on their web site:

 ML> Yeah, and according to the blurb on the web site, more hot
 ML> dogs are sold at O'Hare than any other location in the world.
 ML> What the site doesn't say is that the pups sold there are
 ML> Vienna Beef.

That's marketroid speak. Marketroids will do stuff like mentioning something
that is actually true - but, with the serial numbers not in evidence hoping
that the pleb will associate the "fact" with their client. Rightly or wrongly.
Marketing is a form of propaganda, you know.

Sort of like the story about the two boat race between a US registered sailboat
and a Russian sailboat. The Americans trounced the Russians right soundly. NYT
headline on the sports-page article read "American Boat Wins!" The Pravda
headline read "Brave Soviet crew finishes second in boat race. American boat
next to last."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Knockwurst for Garlic Lovers
 Categories: Beef, Pork, Sausages, Preserving
      Yield: 5 pounds

  3 1/2 lb Boneless beef
  1 1/2 lb 70-75% lean pork shoulder
           +=OR=+
  1 1/2 lb Pork trimmings
      1 c  No-fat milk powder; binder
      2 tb + 2 ts kosher salt
      1 tb Paprika
      3 tb Fine ground black or white
           - pepper
    1/2 ts Coriander
      2 ts Mace
    1/2 ts Allspice
      6 lg Cloves fresh garlic; finely
           - pressed
      1 ts Instacure
           +=OR=+
      1 ts Prague powder #1
      1 c  Ice water

  This is another one of those sausage varieties that is
  usually made commercially with emulsified meat.

  A very good home version can be made with multiple passes
  through the sausage grinder but...

  ...If you want to go to the added trouble, you can do a good
  job emulsifying small batches in a food processor.

  Trim the pork and beef, cut it into 1 inch cubes, and grind
  it several times (at lest twice) through the fine plate of
  your meat grinder.

  Combine the spices and garlic in a 1 quart container and mix
  with the 1 cup of ice water.

  Pour the spice and water combination into the ground pork
  and mix thoroughly for at least 2 minutes. Use your hands
  for mixing to assure even distribution.

  Add the 1 cup of milk powder to the sausage and mix until it
  is well incorporated. At this time you can pass the sausage
  mixture one more time through the grinder if you want to.

  Once the sausage is fully mixed, stuff it into 38-42 mm hog
  casings and ready the sausage for the smoker. Make short
  links, 3 to 4 inches in length.

  Follow the procedures for smoking and blooming the sausage.
  
  From: http://www.lets-make-sausage.com/knockwurst

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The key to failure is trying to please everybody. - Bill Cosby
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