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Knipp
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains ('' Grützwurst'') related to '' Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of . ''Knipp'' is made from oat groats, head, |
Knipp 1
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains (''Grützwurst'') related to ''Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of Germany. ''Knipp'' is made from groats, oat groats, pork head, pork belly, pork rind, Charlotte Homfeld: Über das Hausschlachten. liver (food), liver and broth and seasoned with salt, allspice and black pepper, pepper. ''Knipp'' is usually sold in roughly long and thick sausages as a ''Stange'' ("stick") or ''Rolle'' ("roll"). The Smoking (cooking), smoked sausage is sold and consumed having been roasted, ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knipp With Apple Sauce
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains ('' Grützwurst'') related to ''Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of . ''Knipp'' is made from oat groats, head, |
Knipp Auf Vollkornbrot
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains ('' Grützwurst'') related to ''Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of . ''Knipp'' is made from oat groats, head, |
Grützwurst
Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram. The dish probably comes from Germany or Denmark though the latter is unlikely because of a significant difference in ingredients. Danish version consists of blood, pork, raisins, sugar, groats and flour. Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some onions and then served with potato and sauerkraut. Other names and similar dishes * крывянка (''Kryvianka'', Belarus) * ''verivorst'' (Estonia) * ''kaszanka'' (Poland) * '' Kiszka'' (Yiddish קישקע ''kishke'', some districts of Poland) * ''Grützwurst'' (Germany and sometimes Silesia) * ''Tote Oma'' (Germany. A joking-sarcastic name for fried Grützwurst, meaning ''Dead Granny'') * ''Knipp'' (Lower Saxony, Germa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lower Saxon Cuisine
Lower Saxon cuisine (german: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia. It is mainly indigenous and in some cases very hearty. Vegetables and accompaniments The most common accompaniment is potato, which is prepared in a variety of ways, especially as ''Salzkartoffel'' or boiled potatoes. A popular vegetable, very typical of the area, is kale or '' Grünkohl'', known regionally, especially in Bremen and Brunswick Land as '' Braunkohl''. Asparagus (''Spargel'') is eaten as a great delicacy in the state of Lower Saxony. It is grown mainly around the towns and cities of Burgdorf, Nienburg, Brunswick and in the Oldenburg Münsterland as well as the southern part of the Lüneburg Heath and on the Stade Geest. Fish dishes Plaice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Food
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Westfälische Rinderwurst
''Westfälische Rinderwurst'' is a type of German sausage known as a '' Grützwurst'' and is made from beef, beef dripping, vegetables, pearl barley or groats and butter. This Westphalian speciality is served hot, heated in water or roasted, and eaten with bread, boiled potatoes and the like. The ''Calenberger Pfannenschlag'' or '' Knipp'' is a very similar dish from the Calenberg Land near Hanover, which can however be made from pork. See also * Frankfurter Rindswurst ''Frankfurter Rindswurst'' (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Volsing to meet the demands of the growing Jewish population of the city and has since become on ... * Stippgrütze German sausages Westphalian cuisine {{germany-sausage-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bremen
Bremen ( Low German also: ''Breem'' or ''Bräm''), officially the City Municipality of Bremen (german: Stadtgemeinde Bremen, ), is the capital of the German state Free Hanseatic City of Bremen (''Freie Hansestadt Bremen''), a two-city-state consisting of the cities of Bremen and Bremerhaven. With about 570,000 inhabitants, the Hanseatic city is the 11th largest city of Germany and the second largest city in Northern Germany after Hamburg. Bremen is the largest city on the River Weser, the longest river flowing entirely in Germany, lying some upstream from its mouth into the North Sea, and is surrounded by the state of Lower Saxony. A commercial and industrial city, Bremen is, together with Oldenburg and Bremerhaven, part of the Bremen/Oldenburg Metropolitan Region, with 2.5 million people. Bremen is contiguous with the Lower Saxon towns of Delmenhorst, Stuhr, Achim, Weyhe, Schwanewede and Lilienthal. There is an exclave of Bremen in Bremerhaven, the "Citybremian Ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oldenburg (Oldenburg)
Oldenburg () is an independent city in the state of Lower Saxony, Germany. The city is officially named Oldenburg (Oldb) (''Oldenburg in Oldenburg'') to distinguish from Oldenburg in Holstein. During the French annexation (1811–1813) in the wake of the Napoleonic war against Britain, it was also known as ''Le Vieux-Bourg'' in French. The city is at the rivers Hunte and Haaren, in the northwestern region between the cities of Bremen in the east and Groningen (Netherlands) in the west. It has a population of 170,000 (November 2019). Oldenburg is part of the Bremen/Oldenburg Metropolitan Region, with 2.37 million people. The city is the place of origin of the House of Oldenburg. Before the end of the German Empire (1918), it was the administrative centre and residence of the monarchs of Oldenburg. History Archaeological finds point to a settlement dating back to the 8th century. The first documentary evidence, in 1108, referenced ''Aldenburg'' in connection with E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heidschnucke
The Heidschnucke is a group of three types of moorland sheep from northern Germany. Like a number of other types from Scandinavia and Great Britain, they are Northern European short-tailed sheep. The three breeds of Heidschnucke (in order of population size) are: * German Grey Heath () at www.heidschnucken-verband.de. Accessed on 19 Aug 2010. * White Polled Heath ( or ) * White Horned Heath () The main breeding areas are the north German heathland and moors of the Lüneburg Heath. That said, this sheep, which is easy to look after, may nowadays be found in all parts of Europe, mainly because of its meat which has a gamey fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
