In this article, you will learn how to make your own Paprikaknacker. With a little effort, you can achieve a delicious result.
Paprikaknacker is a spicy, slightly tangy type of dry-cured sausage that is preserved through curing and aging. It is characterized by its robust flavor, which is primarily derived from paprika and spices.
I also have other raw sausage varieties on my website. Here you’ll find my Rohpolnische, my Kolbasz, my Rohesser, and my Thuringian Knackwurst.
Now it’s time to get started…
Here you can find the complete Paprikaknacker recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Paprikaknacker – What do you need to make it?
With the right ingredients and a little patience, you can whip up this specialty in no time.
Ingredients per 1 kg
- 75% pork shoulder (750 g)
- 25% pork back fat (250 g)
The fat content should be approximately 30%.
Spices per kg
- 25.5 g salt
- 2.5 Cure #1
- 15 g sweet paprika
- 3 g sugar mixture (1.5 g dextrose / 1.5 g sugar)
- 2.5 g white pepper
- 2 g garlic powder
The equipment to make Paprikaknacker
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings
The Paprikaknacker is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
Place to dry and mature the sausage
To age this raw sausage, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured sausages in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Make Paprikaknacker yourself – Step-By-Step Instructions
These instructions will guide you step by step to the perfect Paprikaknacker.
1. Cut your pork and pork back fat into pieces suitable for mincing. You can vary the size depending on how big your meat grinder is.
2. Place the ingredients in the freezer for 1–2 hours. This will help you when mincing later and ensure that the mixture does not get too warm.
3. Now mince the meat and fat. Depending on how coarse you want your final sausage meat to be, you can use different mincing plates. I use the finest mincing plate (3 mm).
4. Add the spices to the mixture and mix well for about 3–5 minutes. The sausage meat should have a good consistency.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
5. You can now fill the mixture into casings. Which casings you use is up to you. I use pork casings caliber 28/30.
6. Now it’s time to twist. You can decide for yourself how big you want your pepper sticks to be. To do this, use two fingers on each hand to squeeze the sausage to the desired length and twist it forward a few times. Then skip a length of sausage and repeat the process. If any air pockets form, you can pierce them with a needle or a sausage pick.
7. Hang the Paprikaknacker to ferment for 48 hours at approx. 25 degrees Celsius (77.0°F) . The humidity should be approx. 90%. This is best achieved by placing a damp cloth nearby. The Paprikaknacker should be able to dry, but not lose moisture too quickly, otherwise a dry edge may form. After 48 hours, let your Paprikaknacker continue to mature for about 3–4 weeks at approximately 15 degrees Celsius (59.0°F) and about 75% humidity.
8. Your Paprikaknacker are ready. The firmer you want them, the longer you need to let them cure. Enjoy! 😄
Frequently asked questions
How long do your Paprikaknacker sausages keep?
Thanks to the curing process, Paprikaknacker sausages have a longer shelf life. To prevent the sausages from drying out or losing their flavor, it’s best to store them in an airtight container in the refrigerator. They’ll keep especially long if vacuum-sealed. As always: look—smell—taste!
How long do the Paprikaknacker need to cure?
Paprikaknacker typically cure for about 2–4 weeks. The exact duration depends on the thickness of the sausages, the temperature, and the humidity. The longer they cure, the more intense the flavor becomes.
Can I freeze the Paprikaknacker?
Yes, preferably after curing. When frozen, they will keep for several months without any significant loss of flavor.
Which type of paprika works best?
Sweet paprika powder is usually used for paprika crackers. If you prefer a spicier flavor, you can add extra hot paprika powder or chili.