Knockwurst Sausage - cooking recipe

Ingredients

1930 g pork shoulder
340 g pork fatback
34 g salt
6 g pink salt
9 g ground black pepper
28 g artificial sweetener, Dexterose
9 g garlic powder
9 g sweet smoked paprika
6 g ground allspice
1 (12 ounce) can beer

Preparation

Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8\").
Mix with beer and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.
Finish cooking in C-VAP (steam cooker) until 155 degrees internal temperature.
Then, grill on a grill to get them grill marks.
Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives).