Smoked Wiener Vienna sausage little Knockwurst Video Recipe theGeramanSausageMaker littleGasthaus

wiener sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat, while pork sausages are often less expensive.

Mix slightly frozen pork and beef using a grinder with a two millimeter plate.

Add half of the back fat to the grinder and run it for a while.

Add 300 grams of ice water to the meat mixture.

Combine the rest of the meat into the grinder.

Prepare the chip casing by soaking it in salt water to last for more than 12 months.

Fill the casing with the meat mixture, ensuring to add some water inside the casing.

Cook the sausages at 70 to 75 degrees Celsius for about 25 to 30 minutes.

Smoke the sausages at about 70 degrees Celsius for 25 minutes.

Cook the smoked sausages for another 20 minutes at 70 degrees Celsius.

Taste the sausage to check for smokiness and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens