Knackwurst () (in North America sometimes spelled knockwurst ( ) refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production.
Etymology and pronunciation The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb () ("to crack") or the adjective () ("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: ). (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, , P. 501. In Germany, all different kinds of Knackwürste are abbreviated Knacker ().Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen, Walter de Gruyter, 2004, , P. 417 - section "Knackwurst"
Knackwurst in Germany & Austria
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, , 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).Product description on the website of Salzbrenner Hamburg, retrieved on 17 March 2016.
In Austria, is jokingly referred to as a Beamtenforelle (literally civil servant's trout). The term can be traced back to Julius Raab, former Chancellor of Austria, whose favourite dish is reported to have been . This term was in reference to the modest earnings of civil servants at the time.
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.
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. .
Knockwurst is sometimes cut in half lengthwise before serving, for example when served on a sailor sandwich.
See also
List of sausages List of smoked foods
References