knackwurst

The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb {{Lang|de|knacken}} ({{Audio|GT knacken.ogg|listen}}) ("to crack") or the adjective {{Lang|de|knackig}} ({{Audio|GT knackig.ogg|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: {{Audio|GT Biss in Knackwurst.ogg|listen}}). (Cf. the British term "banger".) Etymologically, the term "knackwurst" arose in Germany in the middle of the 16th century.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. In Germany, all different kinds of Knackwürste are abbreviated Knacker ({{Audio|GT Knacker.ogg|listen}}).Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen, Walter de Gruyter, 2004, {{ISBN|3110165740}}, P. 417 - section "Knackwurst"

{{Expand German|topic=cult|Knackwurst|date=March 2016}}

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".Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen. Walter de Gruyter, 2004, {{ISBN|3-11-016574-0}}, P. 417 – "Knackwurst"

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).[http://www.salzbrenner-wuerstchen.de/de/110511-Produkte Product description] on the website of Salzbrenner Hamburg, retrieved on 17 March 2016.

A knake refers to a short, plump and dark sausage which is produced by Holmgrens in the Swedish city of Lund. It is a Lund speciality and dates back to the 1910s. Today's recipe is dated to the 1960s.{{Cn|date=August 2021}}

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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.{{cite web|url=http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |title=Knackwurst Recipe |publisher=Ichef.com |date=20 November 2007 |access-date=4 March 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130618064445/http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |archive-date=18 June 2013 }}

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.Koch, Hermann; Fuchs, Martin: Die Fabrikation feiner Fleisch- und Wurstwaren. Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. {{ISBN|978-3-86641-187-6}}.

Knockwurst is sometimes cut in half lengthwise before serving,{{cite web|url=http://www.rachaelrayshow.com/recipe/14544_German_Potato_Salad_with_Knockwurst/|title=German Potato Salad with Knockwurst|work=Rachael Ray Show|date=9 July 2009|access-date=28 July 2015}} for example when served on a sailor sandwich.{{cite web|url=http://leniandviv.com/tag/knockwurst|title=knockwurst|work=leniandviv.com|access-date=28 July 2015|url-status=dead|archive-url=https://web.archive.org/web/20150217095546/http://leniandviv.com/tag/knockwurst/|archive-date=17 February 2015}}

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{{portal|Food}}

• List of sausages
• List of smoked foods

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Category:German sausages

Category:Smoked meat

Category:Cuisine of Hamburg