Knacker Recipe For Bavarian Regensburg Sausage
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my knacker, Bavarian sausage recipe in this post.
The Regensburg sausage is a special specialty from Bavaria.
Colloquially and regionally, boiled sausages are called “Knacker”, “Dicke” or “Handwurst”.
Traditionally, we eat the sausage halved in a bread roll with hot or sweet mustard.
I know the sausages from Regensburg and from the Gäuboden folk festival in Straubing.
In Straubing there were always horse sausages, they tasted stronger than the originals from the city of Regensburg.
Josef von Regensburg Regional organized the sausage online order for me.
The master butcher Michael Schmid delivered fresh, on time and quickly.
Now there is a cracker roll and a cracker served neatly on the plate.
A sausage meal is a good idea when guests come and when we don’t want to prepare pizza , pasta or steak .
I put the sausage on the Meissen swan design gourmet plate because the swans remind me of King Ludwig.
It fits again! I wish you a lot of fun reading and good luck cooking sausages 🙂
Table of Contents
1. Recipe Knacker
The preparation is similar to cooking white sausage .
Heating it up in the microwave or even frying it is out of the question for me with this sausage.
Note the tips after the recipe and feel free to write me a comment at the end of the page.
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for Bavarian Bread Rolls with Sausage named Knackersemmel and Knacker Snack with Regensburg sausage.
|4||Pieces||Knacker – Regensburger Wurst|
|2||l||cold water (Danube water from Regensburg)|
|2||tsp||Dijon mustard (or medium hot mustard or sweet mustard)|
|4||Slices||cucumber (pickled gherkins)|
|2||tsp||horseradish (freshly torn)|
Unpack the Knacker and prepare them.
Cut off the Knacker from the string of sausages.
Prepare the salt, chili and bay leaf.
Boil the sausage water, add spices and salt.
Place the sausages in the boiling water and let them simmer gently without the lid.
After 15 minutes, remove the crackers from the water with a slotted spoon and place on the cutting board.
Halve the sausage lengthways, taking care not to cut through the casing.
Pull off the sausage casing.
Place the fresh bread roll on the board.
Halve the bun by making a horizontal cut in the middle with a sharp knife.
Halve the bread
Prepare the bread halves.
Spread the bottom half of the bread with mustard.
Here you could now optionally put the pickle slices.
put sausage on
Place the hot sausage halves, flat side down, on the bottom half of the bread.
Spread the top of the sausage with mustard.
Optionally, you could also sprinkle freshly torn horseradish or horseradish here.
Close the bun and eat.
Alternatively, you can serve and enjoy the sausage cold or warm with mustard and farmhouse bread.
2. Calories And Nutritional Values
3. Knacker Sausage Preparation
Please warm up the sausages in salt water.
I like to put bay leaves, peppercorns or chili in water.
That makes a nice look and the sausage doesn’t leach out in the water.
In fact, top Bavarian chefs taste the sausage water.
The sausage water may taste salty so that the good sausage does not lose its taste when it is heated up.
Please do not place in cold water and boil, always boil the water first, then put the sausages in.
Then let it simmer gently. Under no circumstances should you boil it vigorously, because then the sausage will burst.
The lid doesn’t come off the pot for me either. The sausages don’t like that either.
4. Knacker Side Dishes
The sausage is traditionally eaten peeled, halved in a bread roll with mustard.
The Bavarian spirits argue over mustard:
Some swear by sweet mustard, others prefer to eat the sausage with medium-hot mustard.
Ketchup is not an option after all it is not a hot dog!
You can order a “Knackersemmel mit Allem” at the sausage stand.
Then comes sweet mustard, gherkin slices and freshly grated horseradish to go with the cracker in the bread roll.
To be honest, the pickle is already too much for me.
From my youth in Bavaria I only know the Knacker-Semmerl with hot mustard.
Today I like to have a Dijon mustard, which is a bit hotter, in the sausage roll.
You can also serve the cooked sausage with mashed potatoes and creamed savoy cabbage. Tastes really delicious.
Freshly toasted farmhouse bread is also an option.
5. Regensburg Sausage, Original Knacker From Bavaria,
Regensburger sausages are special boiled sausages made from fine and coarse meat emulsion and a pork filling.
You can recognize the Bavarian original sausages by their size, they are thick and short, about 10 cm long and a good 4 cm in diameter.
According to various sources, the sausages were invented in the 19th century in the inner city of Regensburg.
In the Regensburg area they are colloquially referred to as “Knacker” and in Upper Bavaria as “Dicke” or “Handwurst”.
This is how the master butcher makes the sausages:
The meat is prepared in the cutter (Blitz) from lean pork.
The sausage mass is a lean meat and usually consists of meat from the pork shoulder, pork leg, neck bacon, pork cheeks and ice cream.
The sausage meat is refined and seasoned with spices, including salt, pickling salt, cardamom, marjoram and ginger.
The small meat cubes visible in the sectional image consist of lean pork.
These are ground in the meat grinder to the appropriate grain size and mixed with the fine sausage meat.
The sausage mixture is usually filled into beef coronary casings.
Regensburger sausages from the Christkindlmarkt are filled in pig casings, because the sausage can then be served with casing.
The sausage is boiled and smoked, Regensburger can be eaten both warm and cold.
In Bavaria we know the Regensburg Sausage Salad, which is prepared with a mixture of vinegar, oil, chopped onions and mustard.
Cracker roll with everything:
The Regensburg Sausage Braterei Reisinger invented the so-called “Knackersemmel mit Allem” around 1955.
The Bavarian burger consists of a halved Regensburger in a bun, garnished with sweet mustard, spicy horseradish and pickle slices.
Nowadays, this combination is widespread as a traditional dish at the Regensburg Christmas markets.
Because of this story, I no longer get Regensburger UHT mustard or I no longer show the label.
I like my Knackersemmel only with mustard and preferably in recent times with Dijon mustard.
6. Order Knacker Or Visit Regensburg
Unfortunately, I couldn’t find the wonderful sausages in any supermarket in northern Germany.
That’s why I contacted Josef from Regensburg Regional, with whom I published cooking apps in the past.
The apps were individual titles and unfortunately have long since disappeared from the App Store.
We published “The Perfect Wiener Schnitzel” and the “Perfect Christmas Goose” together with great success a good 10 years ago.
The Wiener Schnitzel and the Christmas goose are now available without an app here in the cooking blog.
Josef was so nice, went to his house butcher and organized the sausages at the delicatessen butcher Michael Schmid in Regensburg .
The master butcher does not currently offer online shipping, but if you call and are nice, the sausages will be sent directly to your home as an exception.
Regensburg is also worth a visit:
The beautiful city and the stone bridge are worth seeing and a great destination in Bavaria.
For this I recommend the app from Josef:
Regensburg Regional is a free app and provides information on restaurants, excursion destinations and regional offers.
The following pictures were made available to me by Josef for use:
7. More Bavarian Recipes
Comments, Cooking Questions and Answers
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