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Xlvii - Knapvurst


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XLVII - Knapvurst. Take the meat of the Dalbage (a cut of meat from the neck of a pig), and some of the lung and liver. Chop this finely, then cut the pork into dice and mix it in. Add onion, pepper, thyme, marjoram. Smoke it in a slow smoke and then hang it aside so it doesn't get too much smoke.

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