Knackwurst

• 1 pound lean beef
• 2 1/2 tablespoons salt
• 1 teaspoon saltpeter potassium nitrate
• 1 1/2 pounds pork Lean
• 1/2 pound pork fat
• 2 cloves garlic crushed
• 1 tablespoon cumin seeds crushed but not ground
• 2 teaspoons crushed red pepper Dried
• 1 teaspoon black pepper
• 1 cup water large sheep casings

1. Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it.
2. Work the pork and pork fat through the coarse blade of the grinder and combine with the beef.
3. Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper.
4. Beat well for 5 minutes until the mixture leaves the sides of the bowl.
5. Beat in the 1 cup of water.
6. Fill the casings and twist or tie in 4-5 inch lengths.
7. Hand them in an airy room (about 60*F) and dry them for 2-5 days depending on the humidity.
8. Then smoke them for 2-5 hours until brown or dark mahogany.
9. Do not let the temperature rise above 100*F.

lean beef, salt, saltpeter, pork lean, pork fat, garlic, cumin seeds, red pepper, black pepper, water

Taken from www.yummly.com/recipe/Knackwurst-1661332 (may not work)