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''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of
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, either just with bread, or with roast potato, roast or boiled potatoes 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 Northern Low Saxon, Low Saxon as ''Knipp un Büddelwust''. In the Lüneburg Heath, ''Knipp'' is made with ''Heidschnucke'' meat and is known as ''Heidjer Knipp''. In Oldenburg (Oldenburg), Oldenburg, ''Knipp'' is called ''Hackgrütze''. For a long time, ''Knipp'' was considered to be a 'peasant food, poor man's food', as it is made from offal and from butcher's scraps.
''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is 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.
...
made by mixing meat with grains (''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, ...
'') related to ''Pinkel
Pinkel is a smoked Kaszanka (), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland.
Etymology
The word ''pinkel'' is Ea ...
'' which comes from the BremenBremen 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, either just with bread, or with roast potato, roast or boiled potatoes 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 Northern Low Saxon, Low Saxon as ''Knipp un Büddelwust''. In the Lüneburg Heath, ''Knipp'' is made with ''Heidschnucke'' meat and is known as ''Heidjer Knipp''. In Oldenburg (Oldenburg), Oldenburg, ''Knipp'' is called ''Hackgrütze''. For a long time, ''Knipp'' was considered to be a 'peasant food, poor man's food', as it is made from offal and from butcher's scraps.
See also
* ''Westfälische Rinderwurst'' * ''Stippgrütze'' (similar dish as a Westphalian speciality) * Goetta * Scrapple * List of smoked foods *References