Knipp (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[1] and Lower Saxony regions of Germany.
Knipp is made from oat groats, pork head, pork belly, pork rind,[2] liver and broth and seasoned with salt, allspice and pepper. Knipp is usually sold in roughly 30 cm (12 in) long and 10–15 cm (4–6 in) thick sausages as a Stange ("stick") or Rolle ("roll").[1] The smoked sausage is sold and consumed having been roasted, either just with bread, or with roastorboiled 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 SaxonasKnipp un Büddelwust.[citation needed]
In the Lüneburg Heath, Knipp is made with Heidschnucke meat and is known as Heidjer Knipp.[citation needed]
InOldenburg, Knipp is called Hackgrütze.[citation needed]
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.
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