Knack D'Alsace

Knack d'Alsace (Knacki) - Homemade Alsatian Smoked Sausage

Knack d'Alsace is a short, plump smoked sausage from the Alsace region of northeastern France, traditionally enjoyed with sauerkraut, potatoes, or in a baguette. This homemade version uses beef and pork with a classic smoky, mildly spiced flavor.

Prep

60 min

Cook

30 min

Total

90 min

Serves

8 sausages (about 1.2 kg / 2.6 lb)

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) pork shoulder, cut into cubes, with about 20% fat
• •400 g (14 oz) beef chuck, cut into cubes
• •150 ml (5 fl oz) ice-cold water, helps emulsify the farce
• •20 g (¾ oz) fine sea salt
• •3 g (½ tsp) white pepper, freshly ground
• •2 g (1 tsp) ground nutmeg, Alsatian knack is gently spiced
• •2 g (1 tsp) ground ginger
• •1 g (½ tsp) ground mace, traditional in knack; or use extra nutmeg
• •1 g (½ tsp) ground coriander
• •2 g (1 tsp) garlic powder, or 1 small fresh clove, finely grated
• •15 g (1 tbsp) dextrose or sugar, encourages browning
• •2 meters (about 6.5 ft) natural hog casings, 24-26 mm, soaked in warm water for 30 minutes; collagen casings are a home-kitchen substitute

Steps

1. 1 Chill the cubed pork and beef in the freezer for 30-45 minutes until very cold but not frozen solid. Chill the meat grinder parts and bowl as well. Cold fat is essential for a smooth emulsion.
2. 2 Pass the pork and beef through a meat grinder fitted with a coarse plate (6-8 mm). Return the ground meat to the freezer for 15 minutes while you measure the spices.
3. 3 In a small bowl, combine the salt, white pepper, nutmeg, ginger, mace, coriander, garlic powder, and dextrose.
4. 4 Place the cold ground meat in a large mixing bowl. Sprinkle the spice mix evenly over the top and mix briefly by hand or with a stand mixer paddle on low speed.
5. 5 Slowly drizzle in the ice-cold water while mixing on medium speed, continuing to mix for 3-4 minutes until the farce becomes sticky and binds together (it should pull away from the bowl).
6. 6 Fry a small teaspoon of the mixture in a pan to check seasoning; adjust with more salt or spices if needed, then chill the farce again for 30 minutes.
7. 7 Rinse the soaked hog casings under running water. Slide the casing onto the stuffer horn (or use a sausage stuffer attachment), leaving 5 cm empty at the end.
8. 8 Stuff the farce into the casings slowly and evenly, avoiding air pockets. Do not overfill or the sausages will burst during cooking.
9. 9 Twist the long rope into 12-14 cm (5-5½ inch) links, pinching and twisting alternately in opposite directions. Prick any visible air bubbles with a sterilized pin.
10. 10 Hang or lay the sausages on a rack set over a tray and let them dry at room temperature for 1-2 hours, or uncovered in the refrigerator overnight, until the casings feel dry to the touch (this helps the smoke adhere and the casing to set).
11. 11 Hot-smoke the sausages using beech or oak wood at 22-25°C (72-77°F) for the first hour, then gradually raise to 60-70°C (140-160°F) until the internal temperature reaches 68°C (155°F), about 2-3 hours total. Target a light golden-mahogany color. HOME-KITCHEN NOTE: an outdoor charcoal smoker with wood chunks is the most authentic approach; a stovetop cold-smoker (with a separate smoke generator) or oven at 90°C/195°F with liquid smoke mixed into the farce (about 1 tsp per kg of meat) is a workable substitute, though the flavor will differ.
12. 12 Immediately after smoking, plunge the sausages into an ice-water bath for 10-15 minutes to stop the cooking and firm up the casings.
13. 13 Refrigerate the knack for at least 12 hours before cooking to let the smoke flavor mellow - this resting step is essential for authentic taste.
14. 14 To serve, poach the sausages gently in barely-simmering water (75°C/165°F) for 8-10 minutes until heated through to 70°C (158°F) internal, then finish in a hot dry pan for 2 minutes per side for a snap to the casing. Serve with sauerkraut, boiled potatoes, or in crusty Alsatian bread with mustard.