Knakworst
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Knackwurst
€ 2.664,- (unica)
Introduction to the Knakworst
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Knackwurst
The knackwurst, or "knakworst" in Dutch, originates from Germany and has been a popular type of sausage for centuries. The name comes from the German word "knacken", meaning "to crack", referring to the signature snap when biting into the sausage due to its tight casing. In the 19th century, German immigrants brought knackwurst to the Netherlands, where it became a staple in Dutch cuisine. Dutch butchers adapted the recipe, making it milder in flavor and perfect for pairing with mustard or placing in a soft bun. Over time, it became a classic street food and an essential part of Dutch snack culture, often served warm from a hot water bath. Today, the Dutch knackwurst is known for its juicy texture and mild, savory flavor, making it a favorite at barbecues, food stalls, and home kitchens alike!
Recipe for the Knakworst (10 sausages)
Ingredients
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500 g pork (shoulder or belly, with fat)
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200 g beef (such as chuck or brisket)
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100 g bacon or pork fat
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100 ml ice-cold water
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20 g curing salt (or regular salt)
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1 tsp sugar
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1 tsp white pepper
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1 tsp nutmeg
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1 tsp garlic powder
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1/2 tsp coriander powder
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1/2 tsp ginger powder
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Sheep casings (available at butchers or online)
Instructions
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Cut the pork, beef, and bacon into small pieces and place them in the freezer for 30 minutes until firm. Grind the meat using a meat grinder (fine plate, 3 mm) and refrigerate again briefly.
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Add the salt, sugar, and spices to the ground meat.
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Pour in the ice-cold water and mix until you get a sticky and smooth mixture. You can do this by hand or with a food processor.
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Rinse the sheep casings thoroughly under cold water and soak them for 30 minutes.
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Use a sausage stuffer or piping bag to fill the casings with the meat mixture. Twist the sausages every 10 cm to form individual knackwurst.
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Let the sausages dry for 1-2 hours at room temperature.
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Smoke them at 70°C (158°F) for 1.5 hours until they develop a nice color.
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Poach them in water at 75°C (167°F) for 20 minutes, until they reach an internal temperature of 68°C (154°F).
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Rinse the sausages immediately with cold water to stop the cooking process.
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Store them in the fridge or heat them in hot water before serving for the classic knackwurst experience!
Extra tips
Serve in a soft bun with mustard and/or ketchup.
