Regensburger sausage – delicious local classic (also for the barbecue)
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
Today I’m going to show you how to make your own Regensburger sausage. First things first: you need a smoker for Regensburg sausage.
Regensburg sausage is a classic Bavarian specialty. It is characterized by its strong, spicy taste and a slight smoky note. It is often served as a snack, in salads or as part of a snack. In summer, it is also ideal as a bratwurst.
But now enough talking…
Here you can find the complete Regensburger sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Regensburger sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| For the fine meat mixture | ||
| lean pork | 300 g | 30 % |
| pork back fat | 100 g | 10 % |
| beef | 50 g | 5 % |
| ice water | 50 g | 5 % |
| For the coarse filling | ||
| pork belly | 300 g | 30 % |
| lean pork | 200 g | 20 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 15.5 g |
| Cure #1 | 2.5 g |
| cutter aid | 2 g |
| marjoram | 2 g |
| black pepper | 2 g |
| lemon zest | 1.5 g |
| onion powder | 1.5 g |
| mace | 1 g |
| cardamom | 0.5 g |
The equipment to make Regensburger sausage
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Natural casings / jars
The Regensburger sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Regensburger sausage without casings, you can use jars and boil down the mixture.
Smoker
You will need the smoker to smoke your Regensburger sausage
Step-By-Step Instructions
Cut the meat for grinding
Cut the meat and fat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is. Make sure that the meat is separated for the coarse insert / fine sausage meat.
Chill the meat
Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
Grind the coarse meat pieces
Now you can grind the meat for the coarse filling. I personally use the middle perforated disk.
Grind the fine sausage mixture
Grind the lean pork and beef through the fine plate. Grind the fat separately because it goes into the cutter later. Keep everything separate from the coarse insert.
Put the lean meat in the cutter
Put the finely ground lean pork and beef into your cutter or food processor as the base for the fine mixture.
Add the spices and ice water
Add the spices and cutter aid. Process on the highest setting while gradually adding the ice water, until the mixture is smooth and fine.
Mix in the fat
Now you can gradually add the fat. Make sure that the mixture does not get warmer than 12 degrees Celsius.
Fold in the coarse meat pieces
Now you can either fold the coarse insert into the fine sausage meat by hand or add it to the food processor / cutter for 15 – 20 seconds.
Put on the casing
Next, thread the casing onto the sausage stuffer. I use pork casing caliber 28/30 for this.
Fill the casing
Now stuff the meat into the casing. To do this, hold the casing tightly on the stuffing spout and let it slowly fill up more and more. This part takes some practice. Don’t worry if it doesn’t go 100% right away.
Link the sausages
Now it’s time to twist it off. You can decide for yourself how big you want your Regensburg sausage to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one sausage length and repeat the process. It is originally smaller than a bratwurst.
Dry in the smoker
Hang your Regensburg sausage in the smoker and dry it for approx. 20 minutes at 50 °C (122.0°F) without smoke.
Smoke
After 20 minutes, increase the temperature to 80 °C (176.0°F) and smoke the Regensburger sausage for 30 minutes.
Poach and chill
You can then scald them in salted water at 70 °C (158.0°F) for approx. 25 – 30 minutes (18 g salt per liter of water). Place the Regensburger sausage in ice water to cool.
Your Regensburger sausage is ready
Your Regensburg sausage is ready 😄. Enjoy the taste.
Frequently asked questions
How long does homemade Regensburger sausage keep?
How long does homemade Regensburger sausage keep?
It keeps for about 3–4 days in the fridge, or about a week sealed in a bag. You can freeze it for several months without losing flavor.
What is Regensburger sausage?
What is Regensburger sausage?
It is a smoked Bavarian cooked pork sausage with a coarse meat insert. Regional names include Knacker, Dicke and Handwurst. It is shorter and thicker than bratwurst and is served heated, grilled or cold.
Can I grill Regensburger sausage?
Can I grill Regensburger sausage?
Yes. Warm it briefly in hot water first so it doesn’t burst on the grill. Grilling adds browning and brings out the smoke flavor.
How long should I heat it?
How long should I heat it?
Warm finished sausages in 70–80 °C (158–176 °F) water for about 10–15 minutes. Don’t boil them or the casings can burst; let them steep gently.
How is it traditionally served?
How is it traditionally served?
Halved in a roll with mustard, known as a Knackersemmel. Sauerkraut, potato salad and farmhouse bread are classic sides. Regensburger sausage salad uses vinegar, oil and onions. For similar recipes, try Bockwurst or Debreziner.
Which sides work well?
Which sides work well?
Sauerkraut, potato salad, sweet or hot mustard and fresh farmhouse bread. In summer, try it grilled with a simple cucumber salad.
