Knacker

Knacker is a small diameter cooked in water sausage. The special, natural casing allow for that juicy “crack” when you bite into it. “Knack” is German for “crack”, the sound that is produced when something breaks.

MaterialsMetricUS
Lean pork, little fat and connective tissue allowed500 g1.10 lb
Pork jowls100 g0.22 lb
Pork skins50 g0.11 lb
Fat trimmings250 g0.55 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Caraway, ground2.0 g1 tsp
Marjoram, ground1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic3.0 g1 clove
Instructions
  1. Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
  2. Grind lean pork and jowls through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  3. Grind fat through 3 mm (1/8") plate.
  4. Mix the sausage mass with spices and ground fat.
  5. Stuff into 28 mm pork casings linking each 30 cm (1 foot).
  6. Hold at room temperature for 60 minutes.
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil at 75° C (167° F) for 25 minutes.
  9. Cool in cold water for 5 minutes. Cool in air and refrigerate.
Notes
Serve hot by boiling in water.

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