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.
|Lean pork, little fat and connective tissue allowed||500 g||1.10 lb|
|Pork jowls||100 g||0.22 lb|
|Pork skins||50 g||0.11 lb|
|Fat trimmings||250 g||0.55 lb|
|Water||100 g||3.33 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Caraway, ground||2.0 g||1 tsp|
|Marjoram, ground||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||3.0 g||1 clove|
- Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
- Grind lean pork and jowls through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
- Grind fat through 3 mm (1/8") plate.
- Mix the sausage mass with spices and ground fat.
- Stuff into 28 mm pork casings linking each 30 cm (1 foot).
- Hold at room temperature for 60 minutes.
- Smoke at 60° C (140° F) for 60 minutes.
- Boil at 75° C (167° F) for 20 minutes.
- Cool in cold water for 5 minutes. Cool in air and refrigerate.
Serve hot by boiling in water.