Today I’ll show you how to make a knipp yourself. It’s simple and super quick to make.
Knipp is a northern German Grützwurst. It is sometimes called mince grits and is similar to a Pinkel. My recipe is with liver. But you can also substitute it with pork belly.
Knipp is a boiled sausage. After it is cooked, it is spreadable. If it is fried, it becomes crumbly.
Here you can find the complete Knipp recipe as a video or to read through.
Have fun and good luck making it!
Knipp – What do you need to make it?
Ingredients per 1 kg
- 70 % pork belly (700g)
- 15 % cooked oat groats (150 g)
- 15 % liver (150 g)
If you don’t want to use liver, you can replace it with another portion of pork belly. Make sure that the pork belly is not too fatty, otherwise the sausage will be very greasy.
Spices per KG mass
- 18 g salt
- 2,5 g black pepper
- 1 g allspice
- 0.75 g white pepper
- 0.5 g mace
The equipment to make Knipp
You need the meat grinder, also called a mincer, to “grind” the meat, which means the meat is finely chopped.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
The Knipp is filled in sterile casings. I recommend sterile casing 80 mm.
Make Knipp – Step-By-Step Instructions
1. Prepare the groats according to the package instructions. This should take about 30-40 minutes cooking time.
2. Cut your pork belly into pieces. The size will vary depending on how big your meat grinder is. The larger the grinder, the larger your meat pieces can be.
3. Put the pieces of meat into a sealable plastic bag or vacuum seal them.
Note: If you vacuum seal / place the meat pieces in a plastic bag, you will not lose any liquid into the water and will not need any cooking stock for the sausage afterwards, as all the liquid will stay in the vacuum bag with the fat and liquid that comes out.
If you want to cook your meat without plastic, I’ll explain how it works and what to look for in the next step.
4. Now put the bag in the tempered water or in the sous vide cooker and cook the meat at about 80 degrees (176°F) for 60 minutes.
Without the sous vide stick you have to weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. Add this missing liquid later. You can use the broth water in which you cooked your meat for this.
5. Grind the spices to a fine powder.
6. Once the meat is cooked, you can separate the juice from the meat.
7. First put the liver through the grinder. Once that is run through, you can run the meat and grits through. I personally use the finest perforated wheel.
8. Mix the meat with the spices. You can do this by hand or with a hand mixer.
9. Pour the mixture into a sterile casing 80 millimeters and tie the end.
10. Scald the knipp at 80 °C (176°F)for about 80 minutes. Here it depends on your diameter. Here is an example: diameter 80 millimeters = 80 minutes; 55 millimeters = 55 minutes, etc.
11. Your knipp is ready 😄. It tastes best fried. Enjoy it!
How long is the shelf life of the Knipp?
It will keep for about 10 days in the refrigerator. You can also freeze it perfectly portioned. Then it will keep for a few months.