Knackwurst as typically served as a snack in Hamburg, Germany, on classic German dishware
Knackwurst (German pronunciation:[ˈknakˌvʊʁst]ⓘ) (in North America sometimes spelled knockwurst (listenⓘ) refers to a type of sausageofnorthern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production.
The German noun Knackwurst—which, in English, is sometimes corruptedasknockwurst—comes from the German verb knacken (listenⓘ) ("to crack") or the adjective knackig (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".) The term ″Knackwurst″ came up in Germany the middle of the 16th century.[1] In Germany, all different kinds of Knackwürste are abbreviated Knacker (listenⓘ).[2]
InNorth America, a knockwurst refers to a short, plump sausage originating from northern Germany. It contains ground veal, ground pork, and fresh garlic stuffed into hogcasings.[3]
As part of the production process, the sausages are aged for two to five days, then smoked over oakwood. Knockwurst is often prepared highly seasoned.[4]
Knockwurst is sometimes cut in half lengthwise before serving,[5] for example when served on a sailor sandwich.[6]
You can help expand this article with text translated from the corresponding article in German. (March 2016) Click [show] for important translation instructions.
View a machine-translated version of the German article.
Machine translation, like DeepLorGoogle Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing German Wikipedia article at [[:de:Knackwurst]]; see its history for attribution.
You may also add the template {{Translated|de|Knackwurst}} to the talk page.
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".[7]
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).[8]
Aknake 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]
^Friedrich Kluge (Ed.): Etymologisches Wörterbuch der deutschen Sprache. 24., durchgesehene und erweiterte Auflage. Walter de Gruyter, Berlin 2002, ISBN3-11-017473-1, P. 501.
^Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen, Walter de Gruyter, 2004, ISBN3110165740, P. 417 - section "Knackwurst"
^"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, ISBN3-11-016574-0, P. 417 – "Knackwurst"
^Product description on the website of Salzbrenner Hamburg, retrieved on 17 March 2016.
