Knackwurst: Difference between revisions
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[[File:2015 0629 Sailor at NYD.jpg|thumb|Knockwurst on a Sailor sandwich]] |
[[File:2015 0629 Sailor at NYD.jpg|thumb|Knockwurst on a Sailor sandwich]] |
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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]] [[Sausage casing|casings]].<ref>{{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=2007-11-20 |accessdate=2013-03-04 |deadurl=yes |archiveurl=https://web.archive.org/web/20130618064445/http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |archivedate=2013-06-18 |df= }}</ref> |
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 [[Pig|hog]] [[Sausage casing|casings]].<ref>{{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=2007-11-20 |accessdate=2013-03-04 |deadurl=yes |archiveurl=https://web.archive.org/web/20130618064445/http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |archivedate=2013-06-18 |df= }}</ref> |
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As part of the production process, the sausages are aged for two to five days, then [[Smoking (cooking)|smoked]] over [[oak]] [[wood]]. Knockwurst is often prepared highly [[Seasoning|seasoned]].<ref>Koch, Hermann; Fuchs, Martin: ''Die Fabrikation feiner Fleisch- und Wurstwaren.'' Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. {{ISBN|978-3-86641-187-6}}.</ref> |
As part of the production process, the sausages are aged for two to five days, then [[Smoking (cooking)|smoked]] over [[oak]] [[wood]]. Knockwurst is often prepared highly [[Seasoning|seasoned]].<ref>Koch, Hermann; Fuchs, Martin: ''Die Fabrikation feiner Fleisch- und Wurstwaren.'' Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. {{ISBN|978-3-86641-187-6}}.</ref> |
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Revision as of 11:47, 10 June 2018
Knackwurst (German pronunciation: [ˈknakˌvʊʁst] ) (in North America spelled knockwurst ()) refers to a sausage type of northern German origin from the mid-16th century. The manifold available varieties depend on the geographical region of their production.
Knockwurst in the US
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.[1]
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.[2]
Knockwurst is sometimes cut in half lengthwise before serving,[3] for example when served on a sailor sandwich.[4]
Knackwurst in Germany
 | You can help expand this article with text translated from the corresponding article in German. (March 2016) Click [show] for important translation instructions.
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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."[5]
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).[6]
Etymology and pronunciation
The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken () ("to crack") or the adjective knackig () ("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: ). The term ″Knackwurst″ came up in Germany the middle of the 16th century.[7] In Germany, all different kinds of Knackwürste are abbreviated Knacker ().[8]
See also
References
- ^ "Knackwurst Recipe". Ichef.com. 2007-11-20. Archived from the original on 2013-06-18. Retrieved 2013-03-04.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ Koch, Hermann; Fuchs, Martin: Die Fabrikation feiner Fleisch- und Wurstwaren. Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. ISBN 978-3-86641-187-6.
- ^ "German Potato Salad with Knockwurst". Rachael Ray Show. Retrieved 28 July 2015.
- ^ "knockwurst". leniandviv.com. Archived from the original on 17 February 2015. Retrieved 28 July 2015.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen. Walter de Gruyter, 2004, ISBN 3-11-016574-0, P. 417 – „Knackwurst“
- ^ Product description on the website of Salzbrenner Hamburg, retrieved on March 17th, 2016.
- ^ 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.
- ^ Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen, Walter de Gruyter, 2004, ISBN 3110165740, P. 417 - section „Knackwurst“
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
