Knackwurst, also known as a “crackling sausage,” is a classic German short, fat sausage renowned for its robust flavor. This recipe combines lean beef and pork with pork fat, creating a juicy, tender texture that holds up beautifully to heat. The signature taste comes from a generous amount of crushed cumin seeds, complemented by garlic, black pepper, and a touch of red pepper flakes for warmth. Traditionally cured with saltpeter and lightly smoked, these sausages offer a savory, aromatic experience perfect for pairing with hearty soups like split pea or lentil. They are excellent for grilling, pan-frying, or simmering, making them a versatile addition to any charcuterie board or main course.
Knackwurst
Description
Knackwurst, also known as a "crackling sausage," is a classic German short, fat sausage renowned for its robust flavor. This recipe combines lean beef and pork with pork fat, creating a juicy, tender texture that holds up beautifully to heat. The signature taste comes from a generous amount of crushed cumin seeds, complemented by garlic, black pepper, and a touch of red pepper flakes for warmth. Traditionally cured with saltpeter and lightly smoked, these sausages offer a savory, aromatic experience perfect for pairing with hearty soups like split pea or lentil. They are excellent for grilling, pan-frying, or simmering, making them a versatile addition to any charcuterie board or main course.Ingredients
Directions
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Grind the lean beef through the fine blade of the meat grinder.
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Spread the ground beef on a large plate and sprinkle with salt and saltpeter.
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Grind the lean pork and pork fat through the coarse blade of the meat grinder.
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Combine the ground pork and fat with the seasoned beef mixture in a large mixing bowl.
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Add the crushed garlic, cumin seeds, red pepper, and black pepper to the meat mixture.
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Knead and beat the mixture vigorously for 5 minutes until it becomes sticky and pulls away from the sides of the bowl.
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Beat in 1 cup of water until fully incorporated.
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Load the mixture into a sausage stuffer and fill the large sheep casings.
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Twist or tie the filled casings into 4-5 inch lengths to form individual sausages.
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Hang the sausages in an airy room at approximately 60F (15C) to dry for 2-5 days, depending on humidity.
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Smoke the sausages for 2-5 hours until they reach a brown or dark mahogany color.
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Maintain the smoking temperature below 100F (38C) throughout the process.
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To serve, simmer the sausages in boiling water just enough to cover them for 12-15 minutes, then drain.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 921.7kcal
- % Daily Value *
- Total Fat 49.9g77%
- Saturated Fat 18.3g92%
- Cholesterol 270.1mg91%
- Sodium 2500mg105%
- Total Carbohydrate 18.1g7%
- Dietary Fiber 1.7g7%
- Sugars 0.6g
- Protein 94.7g190%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store unused smoked knackwurst in the refrigerator for up to a month.
Alternative Cooking: Instead of simmering, you can split the sausages lengthwise, brush with butter, and broil or saut in butter until browned.
Serving Suggestion: These sausages pair excellently with split pea or lentil soup.
Safety: Ensure all meat is kept at safe temperatures during the grinding and stuffing process to prevent bacterial growth. Follow local regulations regarding the use of saltpeter/potassium nitrate in home curing.
