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Knackwurst

Knackwurst recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 921.7
Dietary: Gluten-free
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
  • 1 pound Lean beef
  • 2 1/2 tablespoon Salt
  • 1 teaspoon Saltpeter; potassium nitrate
  • 1 1/2 pound Lean pork
  • 1/2 pound Pork fat
  • 2 lg Cloves garlic, crushed
  • 1 tablespoon Cumin seeds, crushed but not ground
  • 2 teaspoon Dried crushed red pepper
  • 1 teaspoon Black pepper
  • 1 cup Water
  • 1 package Large sheep casings
Directions
  1. 1
    Grind the lean beef through the fine blade of the meat grinder.
  2. 2
    Spread the ground beef on a large plate and sprinkle with salt and saltpeter.
  3. 3
    Grind the lean pork and pork fat through the coarse blade of the meat grinder.
  4. 4
    Combine the ground pork and fat with the seasoned beef mixture in a large mixing bowl.
  5. 5
    Add the crushed garlic, cumin seeds, red pepper, and black pepper to the meat mixture.
  6. 6
    Knead and beat the mixture vigorously for 5 minutes until it becomes sticky and pulls away from the sides of the bowl.
  7. 7
    Beat in 1 cup of water until fully incorporated.
  8. 8
    Load the mixture into a sausage stuffer and fill the large sheep casings.
  9. 9
    Twist or tie the filled casings into 4-5 inch lengths to form individual sausages.
  10. 10
    Hang the sausages in an airy room at approximately 60F (15C) to dry for 2-5 days, depending on humidity.
  11. 11
    Smoke the sausages for 2-5 hours until they reach a brown or dark mahogany color.
  12. 12
    Maintain the smoking temperature below 100F (38C) throughout the process.
  13. 13
    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.

Keywords: knackwurst, sausage, german, cumin, pork, beef, smoked, cured, garlic, spicy, frankfurter, charcuterie, homemade, casing, grinding, traditional, bbq
Read it online: https://www.chefs-mate.com/recipe/knackwurst/