Categories: Meats 
      Yield: 12 knackwurst 
  
      1 lb Lean beef 
  2 1/2 tb Salt 
      1 ts Saltpeter; potassium nitrate 
  1 1/2 lb Lean pork 
    1/2 lb Pork fat 
      2 lg Cloves garlic, crushed 
      1 tb Cumin seeds, crushed but 
           -not ground 
      2 ts Dried crushed red pepper 
      1 ts Black pepper 
      1 c  Water 
           -large sheep casings 
  
  Work the beef through the fine blade of the grinder, spread it on a plate 
  and sprinkle the salt and saltpeter over it. Work the pork and pork fat 
  through the coarse blade of the grinder and combine with the beef. Place in 
  large bowl and sprinkle over the garlic, cumin seeds and red and black 
  pepper. Beat well for 5 minutes until the mixture leaves the sides of the 
  bowl. Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5 
  inch lengths. Hand them in an airy room (about 60*F) and dry them for 2-5 
  days depending on the humidity. Then smoke them for 2-5 hours until brown 
  or dark mahogany. Do not let the temperature rise above 100*F. Store for up 
  to a month in the refrigerator. Simmer in boiling water to cover for 12-15 
  minutes and drain; or split lengthwise, brush with butter and broil or 
  saute in butter. Serve with split pea or lentil soup.