Knackwurst (German pronunciation:[ˈknakˌvʊʁst]ⓘ) (in North America sometimes spelledknockwurst (listenⓘ) refers to a type ofsausage ofnorthern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production.
The German nounKnackwurst—which, in English, is sometimescorrupted asknockwurst—comes from the German verbknacken (listenⓘ) ("to crack") or the adjectiveknackig (listenⓘ) ("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ⓘ). (Cf. the British term "banger".) Etymologically, the term "knackwurst" arose in Germany in the middle of the 16th century.[1] In Germany, all different kinds ofKnackwürste are abbreviatedKnacker (listenⓘ).[2]
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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".[3]
As a specialty inHamburg, scaldedKnackwurst served with mustard and half a slice of white bread is a popular snack for lunch. It is also sold at theHamburger Dom, the largestVolksfest in northern Germany, under various, sometimes poetic, names likeDomknacker,Hamburger Knacker, orHafenlümmel (literally: harbour tyke).[4]
Aknake refers to a short, plump and dark sausage which is produced by Holmgrens in the Swedish city ofLund. It is a Lund speciality and dates back to the 1910s. Today's recipe is dated to the 1960s.[citation needed]
InNorth America, aknockwurst refers to a short, plump sausage originating from northern Germany. It contains groundveal, groundpork, and freshgarlic stuffed intohogcasings.[5]
As part of the production process, the sausages are aged for two to five days, thensmoked overoakwood. Knockwurst is often prepared highlyseasoned.[6]
Knockwurst is sometimes cut in half lengthwise before serving,[7] for example when served on asailor sandwich.[8]
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| Cooked smoked sausage | |||||
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