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Knackwurst () (in North America sometimes spelled knockwurst () refers to a type of
sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production.


Etymology and pronunciation

The German noun ''Knackwurst''—which, in English, is sometimes corrupted as ''knockwurst''—comes from the German verb ''knacken'' () ("to crack") or the adjective ''knackig'' () ("crisp"). This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop", often exploding the juices, when bitten into (authentic example: ). (Cf. the British term "banger".) The term ″Knackwurst″ came up in Germany the middle of the 16th century. In Germany, all different kinds of ''Knackwürste'' are abbreviated ''Knacker'' ().


''Knockwurst'' in the US

In North America, a ''knockwurst'' refers to a short, plump sausage originating from northern Germany. It contains ground
veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, ...
, ground
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...
, and fresh
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
stuffed into hog casings. As part of the production process, the sausages are aged for two to five days, then
smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...
over oak
wood Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of ligni ...
. Knockwurst is often prepared highly seasoned. Knockwurst is sometimes cut in half lengthwise before serving, for example when served on a sailor sandwich.


Knackwurst in Germany

Numerous regional varieties of knackwurst exist in Germany. They all differ from knackwurst varieties sold in Austria. There, a knackwurst always refers to a sausage containing bacon and added potato starch. In addition to the term "knackwurst", common names are "Salzburger" or "Schübling". As a specialty in
Hamburg Hamburg (, ; nds, label=Hamburg German, Low Saxon, Hamborg ), officially the Free and Hanseatic City of Hamburg (german: Freie und Hansestadt Hamburg; nds, label=Low Saxon, Friee un Hansestadt Hamborg),. is the List of cities in Germany by popul ...
, scalded ''Knackwurst'' served with mustard and half a slice of white bread is a popular snack for lunch. It is also sold at the
Hamburger Dom The Hamburger Dom is a large fair held at Heiligengeistfeld fair ground in central Hamburg, Germany. With three fairs (spring, summer and winter) per year it is the biggest and the longest fair throughout Germany and attracts approximately ten m ...
, the largest Volksfest in northern Germany, under various, sometimes poetic, names like ''Domknacker'', ''Hamburger Knacker'', or ''Hafenlümmel'' (literally: harbour tyke).Product description
on the website of ''Salzbrenner'' Hamburg, retrieved on 17 March 2016.


Knake in Sweden

A ''knake'' refers to a short, plump and dark sausage which is produced by Holmgrens in the City of Lund, Lund. It is a Lund speciality and dates back to the 1910s. Today's recipe is dated to the 1960s.


See also

*
List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
*
List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish ...


References

{{Sausage German sausages Smoked meat Hamburg cuisine