Knipp

{{Short description|German meat-and-grain sausage}}

File:Knipp 1.JPG

File:Knipp auf Vollkornbrot.jpg

File:Knipp with Apple sauce.jpg

Knipp ({{IPA|de|ˈknɪp}}; 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[http://www.schwarzaufweiss.de/deutschland/bremen-reisefuehrer/bremen-kulinarisch.htm] Bremen kulinarisch and Lower Saxony regions of Germany.

Knipp is made from oat groats, pork head, pork belly, pork rind,[http://www.slowfood-hamburg.de/slowtexte/hausschlachten.html] {{Webarchive|url=https://web.archive.org/web/20080416140904/http://www.slowfood-hamburg.de/slowtexte/hausschlachten.html |date=2008-04-16 }} Charlotte Homfeld: Über das Hausschlachten. liver and broth and seasoned with salt, allspice and pepper. Knipp is usually sold in roughly {{convert|30|cm|abbr=on}} long and {{convert|10|–|15|cm|abbr=on|0}} thick sausages as a Stange ("stick") or Rolle ("roll"). The smoked sausage is sold and consumed having been roasted, either just with bread, or with 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 Low Saxon as Knipp un Büddelwust.{{Citation needed|date=June 2020}}

In the Lüneburg Heath, Knipp is made with Heidschnucke meat and is known as Heidjer Knipp.{{Citation needed|date=June 2020}}

In Oldenburg, Knipp is called Hackgrütze.{{Citation needed|date=June 2020}}

For a long time, Knipp was considered to be a 'poor man's food', as it is made from offal and from butcher's scraps.