Smoked Knipp (Pork Head Cheese Sausage)
Knipp is a Bremen specialty made from pork head meat, pork blood, oat groats, and robust spices, traditionally smoked and then fried in slices. Cold smoking gives the Knipp a spicy depth and longer shelf life. Fried and served with beet syrup or applesauce, it is a true Bremen traditional dish.
Ingredients(for 1 kg)
Instructions
Cooking the meat
2-3 hoursCook pork head meat (cheeks, ears, snout) in salted water with bay leaves, pepper, and onions until tender. Let meat cool, chop coarsely. Reserve cooking broth.
Preparing the mixture
20 minutesSoak and cook oat groats in the cooking broth. Mix the chopped meat, warm groats, and pork blood. Work in curing salt and spices. The mixture should be thick but pourable.
Filling and cooling
4-6 hoursFill the hot mixture into artificial casings or pork stomachs. Tie off well and let solidify for 4-6 hours at room temperature, then overnight in the refrigerator.
Cold smoking
18-24 hoursCold-smoke the Knipp at 18-25 °C with beech wood smoke. Apply several smoking sessions of 3-4 hours each with two-hour breaks. The Knipp will take on a dark brown color.
Pro Tip
Let the Knipp mature in the refrigerator for at least 24 hours after smoking before slicing and frying – this makes it easier to cut and develops more flavor.
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