Karl thank you for your explanation of Knopp.
I do believe you have come as close as to what I remember. My
Grandparents and my parents always made Knopp when they butchered a hog
and it was made from the meat from the hogs head. We never stuffed it
into a casing but rather put it in a crock where the grease came to the
top. We would slice from top to the bottom and fry this in a skillet
lard and all. Usually served it with pancakes or on a slice of bread. I
am sure I just clogged two arteries just thinking about it.
I assume each family spiced to suit their taste and I know we used salt,
pepper, allspice and summer savory (Pfeffer kraut") and I do not remember
what all else.
Today I make the same only I use ground turkey and pork bullion along
with the above spices and of course oatmeal. Not the same but not bad. I
posted this to see if I was missing some ingredient but maybe I have it
right. Thanks for all of the input and have a great Holiday season---Bob
Marhenke