📝 About This Recipe
Hailing from the historic city of Regensburg, these iconic sausages—locally known as 'Knacker'—are celebrated for their distinctively firm 'snap' and chunky, rustic texture. Unlike a smooth bratwurst, the Regensburger features a blend of finely emulsified pork 'brät' and hand-diced lean pork, seasoned with a secret profile of mace, ginger, and garlic. Smoked over beechwood and then gently poached, they offer a smoky, savory depth that has been a staple of Bavarian butcher shops since the 19th century.
🥗 Ingredients
The Meat Base
- 600 grams Lean Pork Shoulder (chilled and cut into 1-inch cubes)
- 200 grams Pork Back Fat (Speck) (very cold, diced)
- 200 grams Lean Beef (Top Round or Chuck) (chilled and cubed)
The Seasoning Blend
- 20 grams Pickling Salt (Prague Powder #1) (essential for the classic pink color and safety)
- 3 grams White Pepper (ground)
- 1 gram Mace (ground)
- 0.5 gram Ginger Powder (adds a subtle brightness)
- 1 gram Garlic Powder (or 1 clove fresh, very finely minced)
- 150 grams Crushed Ice (to keep the meat cold during emulsification)
Casings and Smoking
- 1 hank Beef Middle Casings (34-36mm diameter, soaked in warm water)
- 2-3 cups Beechwood Chips (for authentic Bavarian smoke flavor)
👨🍳 Instructions
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1
Begin by chilling all metal grinder parts and bowls in the freezer for at least 30 minutes. Keeping the meat below 4°C (40°F) is critical for a perfect emulsion.
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2
Separate 300g of the lean pork shoulder. Hand-dice this portion into very small 1/4-inch (5mm) cubes. Set this aside in the refrigerator; this provides the signature 'chunky' texture of a Regensburger.
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3
Grind the remaining 300g pork, the 200g beef, and the 200g pork fat through a fine 3mm (1/8 inch) grinding plate into a chilled bowl.
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4
Transfer the ground meat to a high-speed food processor. Add the pickling salt, white pepper, mace, ginger, and garlic powder.
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5
Pulse the mixture while gradually adding the crushed ice. Process until the mixture becomes a smooth, pale pink paste (the 'brät'). Ensure the temperature does not exceed 12°C (54°F).
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6
In a large chilled bowl, fold the hand-diced pork cubes into the smooth 'brät' until evenly distributed. This contrast is the hallmark of the Regensburger.
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7
Flush the soaked casings with cool water. Slide the casing onto the stuffing horn of your sausage stuffer, leaving a small overhang.
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8
Stuff the mixture into the casings firmly but carefully to avoid air pockets. Twist into short, plump links about 10-12cm (4-5 inches) in length.
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9
Hang the sausages in a cool, dry place for about 30-60 minutes to allow the surfaces to dry. This ensures the smoke adheres properly.
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10
Preheat your smoker to 70°C (160°F). Use beechwood chips for the most authentic flavor profile. Smoke the sausages for about 45-60 minutes until they reach a golden-brown hue.
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11
While smoking, prepare a water bath heated to exactly 75°C (167°F). Do not let the water boil, as this will burst the casings.
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12
Remove sausages from the smoker and poach them in the hot water for 20 minutes. The internal temperature should reach 70°C (158°F).
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13
Immediately plunge the cooked sausages into an ice-water bath for 10 minutes. This stops the cooking process and 'shocks' the casing to create that famous snap.
💡 Chef's Tips
Always keep your meat and equipment 'butcher cold' to prevent the fat from melting, which leads to a mealy texture. If you don't have a smoker, you can add 2 tsp of high-quality liquid smoke to the emulsion, though the color won't be as deep. For the best 'snap,' use natural beef casings rather than hog casings; they are slightly tougher and provide better resistance. When poaching, use a thermometer for the water; if it hits 80°C or higher, the fat inside the sausage will render out and leave the meat dry.
🍽️ Serving Suggestions
Serve 'Regensburger Semmel' style: sliced lengthwise, grilled, and tucked into a hard roll with sweet mustard, horseradish, and pickles. Pair with a cold Regensburger Helles or a crisp Bavarian lager to cut through the richness. Accompany with a traditional Bavarian potato salad (made with vinegar and broth, not mayo). Enjoy cold as a 'Brotzeit' snack with a dollop of Händlmaier’s sweet mustard and a soft pretzel.