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Knackwurst () (in North America sometimes spelled knockwurst () refers to a type of
In
Product description
on the website of ''Salzbrenner'' Hamburg, retrieved on 17 March 2016.
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
North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Car ...
, 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, v ...
, 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, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
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
An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...
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 lignin th ...
. Knockwurst is often prepared highly seasoned
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". H ...
.
Knockwurst is sometimes cut in half lengthwise before serving, for example when served on a sailor sandwich
A sailor sandwich is a hot meat and cheese sandwich popular at Jewish delis in Richmond, Virginia, area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread.
Origins
The New Yor ...
.
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 inHamburg
(male), (female) en, Hamburger(s),
Hamburgian(s)
, timezone1 = Central (CET)
, utc_offset1 = +1
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, postal ...
, 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 mil ...
, the largest Volksfest
A Volksfest ( ; German for "people's festival")Cognate of "folk festival" in English is a large event in German-speaking countries which usually combines a beer festival or wine festival and a travelling funfair. Attractions may include amusement ...
in northern Germany, under various, sometimes poetic, names like ''Domknacker'', ''Hamburger Knacker'', or ''Hafenlümmel'' (literally: harbour tyke).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
Lund (, , ) is a city in the southern Swedish provinces of Sweden, province of Scania, across the Øresund, Öresund strait from Copenhagen. The town had 91,940 inhabitants out of a municipal total of 121,510 . It is the seat of Lund Municipali ...
. 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 a ...
References
{{Sausage German sausages Smoked meat Hamburg cuisine