Knackwurst
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Knackwurst_in_Hamburg.jpg/220px-Knackwurst_in_Hamburg.jpg)
Knackwurst (German pronunciation: [ˈknakˌvʊʁst] (listen)) (in North America sometimes spelled knockwurst (
listen (help·info))) refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production.
Knockwurst in the US[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/2015_0629_Sailor_at_NYD.jpg/220px-2015_0629_Sailor_at_NYD.jpg)
In North America, a knockwurst refers to a short, plump sausage originating from northern Germany. It contains ground veal, ground pork, and fresh garlic stuffed into hog casings.[1]
As part of the production process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned.[2]
Knockwurst is sometimes cut in half lengthwise before serving,[3] for example when served on a sailor sandwich.[4]
Knackwurst in Germany[]
![]() | show This article may be expanded with text translated from the corresponding article in German. (March 2016) Click [show] for important translation instructions. |
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".[5]
As a specialty in Hamburg, 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 largest Volksfest in northern Germany, under various, sometimes poetic, names like Domknacker, Hamburger Knacker, or Hafenlümmel (literally: harbour tyke).[6]
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.[citation needed]
Etymology and pronunciation[]
The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken (listen (help·info)) ("to crack") or the adjective knackig (
listen (help·info)) ("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:
listen (help·info)). (Cf. the British term "banger".) The term ″Knackwurst″ came up in Germany the middle of the 16th century.[7] In Germany, all different kinds of Knackwürste are abbreviated Knacker (
listen (help·info)).[8]
See also[]
![]() |
Wikimedia Commons has media related to Knackwurst. |
References[]
- ^ "Knackwurst Recipe". Ichef.com. 2007-11-20. Archived from the original on 2013-06-18. Retrieved 2013-03-04.
- ^ Koch, Hermann; Fuchs, Martin: Die Fabrikation feiner Fleisch- und Wurstwaren. Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. ISBN 978-3-86641-187-6.
- ^ "German Potato Salad with Knockwurst". Rachael Ray Show. Retrieved 28 July 2015.
- ^ "knockwurst". leniandviv.com. Archived from the original on 17 February 2015. Retrieved 28 July 2015.
- ^ Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen. Walter de Gruyter, 2004, ISBN 3-11-016574-0, P. 417 – „Knackwurst“
- ^ Product description on the website of Salzbrenner Hamburg, retrieved on March 17th, 2016.
- ^ Friedrich Kluge (Ed.): Etymologisches Wörterbuch der deutschen Sprache. 24., durchgesehene und erweiterte Auflage. Walter de Gruyter, Berlin 2002, ISBN 3-11-017473-1, P. 501.
- ^ Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen, Walter de Gruyter, 2004, ISBN 3110165740, P. 417 - section „Knackwurst“
- German sausages
- Smoked meat
- Hamburg cuisine