📝 About This Recipe
Hailing from the lush forests of Thuringia, the Knacker is a legendary cold-smoked sausage known for its signature 'crack' (knacken) when bitten. This recipe balances premium pork and beef with a punchy blend of caraway, garlic, and white pepper, cured to perfection. Smoked over cold beechwood, these sausages offer a deep, rustic flavor that captures the soul of German butchery.
🥗 Ingredients
The Meat Base
- 700 grams Pork Shoulder (well-chilled, cut into 2cm cubes)
- 200 grams Pork Back Fat (Speck) (very cold, firm)
- 100 grams Lean Beef (Chuck or Round) (chilled and trimmed of sinew)
Curing & Seasoning
- 2.5 grams Prague Powder #1 (Curing Salt) (essential for safety and pink color)
- 18 grams Kosher Salt (non-iodized)
- 3 grams White Pepper (freshly ground)
- 2 grams Caraway Seeds (toasted and lightly cracked)
- 2 cloves Fresh Garlic (mashed into a fine paste)
- 2 grams Dextrose or Sugar (feeds the fermentation culture)
- 0.5 grams Mace (ground)
- 0.5 grams Starter Culture (Bactoferm F-RM-52) (dissolved in 1 tbsp distilled water)
Casings
- 22-24 mm Sheep Casings (rinsed and soaked in warm water)
👨🍳 Instructions
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1
Chill all metal grinder parts (auger, blade, and plates) in the freezer for 30 minutes before starting to ensure the fat doesn't smear.
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2
Cube the pork, beef, and fat. Place them on a baking sheet in the freezer for about 20-30 minutes until the edges are crunchy but not frozen solid.
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3
Grind the chilled beef and pork through a medium plate (4.5mm or 5mm). Grind the pork fat separately through the same plate.
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4
In a small bowl, mix the salt, curing salt, white pepper, caraway, mace, and garlic paste. Dissolve the starter culture in a tablespoon of distilled water.
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5
Combine the ground meats and fat in a large chilled bowl. Add the spice mix and the dissolved starter culture.
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6
Mix vigorously by hand or with a stand mixer for 2-3 minutes until the primary bind is achieved. The meat should look 'fuzzy' and feel very sticky.
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7
Thread the soaked sheep casings onto the stuffer nozzle. Pack the meat into the stuffer, ensuring there are no air pockets.
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8
Stuff the meat into the casings, forming links about 15-18cm long. Twist them in alternating directions to secure the links.
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9
Use a sterilized sausage pricker or needle to pop any visible air bubbles in the links to prevent spoilage.
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10
Hang the sausages at room temperature (approx. 20-22°C) with high humidity for 12-24 hours. This allows the starter culture to ferment and develop the characteristic tang.
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11
Once the sausages feel firm and have turned a bright reddish-pink, move them to your smoker.
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12
Cold smoke the Knacker using beechwood or oak sawdust. Maintain a temperature below 25°C (77°F) for 6-8 hours. Repeat the next day if a deeper color is desired.
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13
After smoking, hang the sausages in a cool, airy place (12-15°C) for 24-48 hours to dry slightly and allow the smoke flavor to mellow.
💡 Chef's Tips
Temperature is everything; if the fat melts during grinding, the texture will be mealy rather than snappy. Always use distilled water for starter cultures, as chlorine in tap water can kill the beneficial bacteria. If you don't have a smoker, you can add 2g of liquid smoke to the mix, though the authentic 'Knacker' requires real wood smoke. Don't overstuff the sheep casings; they are delicate and can burst during the twisting process. Look for a 'bloom'—the sausages should darken and look slightly translucent when the drying process is progressing correctly.
🍽️ Serving Suggestions
Serve at room temperature with a sharp Bautz'ner mustard and a thick slice of rye sourdough bread. Pair with a crisp German Pilsner or a smoky Rauchbier from Bamberg. Slice thinly and include on a traditional 'Brotzeit' platter with pickles and radishes. Pack them for a hike; they are the ultimate portable, high-energy snack that requires no refrigeration once cured. Lightly warm them in hot water (do not boil!) if you prefer a softer, juicy interior.