Though I have never had Knipp, it sounds a lot like Goetta! I might try to find quail eggs and fry them as topping to these bite sized pieces of Knipp. Alternately, we will serve with a slice of medium boiled eggs and a gherkin slice with some good German hot mustard on toasted black bread squares. In any case it should be interesting to try and I can make it well in advance!
Knipp is a type of smoked sausage (Grützwurst) related to Pinkel which comes from the Bremen and Lower Saxony regions of Germany.
Knipp is made from oat groats, pork head, pork belly, pork rind, liver and broth and seasoned with salt, allspice, marjora and pepper. Knipp is usually sold in roughly 30 cm long and 10-15 cm thick sausages as a Stange (“stick”) or Rolle (“roll”). The smoked sausage is sold and consumed having been roasted, either just with bread, or with roast or boiled potatos and gherkins, sweet and sour pumpkin, apple sauce (Apfelmus) and beetroot or even cold or hot on wholemeal bread. Sometimes crispy, fried slices of Beutelwurst are served with Knipp – this dish is known in Low Saxon as Knipp un Büddelwust.
In the Lüneburg Heath, Knipp is made with Heidschnucke meat and is known as Heidjer Knipp. In Oldenburg, Knipp is called Hackgrütze. For a long time, Knipp was seen as ‘poor man’s food’.
- 2 1/2 cups steel cut oatmeal
- 8oz pork rind
- 14oz pork cheek
- 8oz Pork Belly
- 1 pork heart (we may omit this)
- 4 pints pork stock
- 1tbsp rubbed marjoram
- 5 allspice berries
- 2 bay leave
- 2 cloves
- 4 onions, finely diced
- oil for frying
Soak oatmeal overnight. Place pork rind and meat in the stock and bring to a boil. Add all the seasonings, except the onion, and simmer for 1 hour. Lift out the pork rind and meat. Strain stock into a clean pot and bring to boil. Grind the rind and meat into a frozen bowl. Finely dice Pork Belly and heart (if used). Add all meat, onions and oatmeal to pot and boil for 1 additional hour.
For a Knipp Loaf: Transfer to a loaf pan and press to remove any pockets and to form an even surface. Freeze.
For a Knipp Roll: Transfer to a bowl. When just cool enough to work with, spread Knipp on a long piece of plastic wrap. Form a log and tie the ends pressing the log into form. Freeze.