Knackwurst

from Wikipedia, the free encyclopedia

As Knackwurst ( listen ? / I ) (short form: geezer , listen ? / I ) are in Germany sausages and uncooked sausages called. In Austria, a Knackwurst is a type of boiled sausage that is similar to the Extrawurst . Audio file / audio sample Audio file / audio sample

etymology

The name is a word formation from the 16th century after the cracking noise when the sausage is bitten. (authentic example: listen ? / i ). Audio file / audio sample

variants

Germany

Berlin ham cracker
Saxon geezer before smoking

Depending on the recipe, region and era, the information on the properties of the sausage varies significantly. In Germany, standard recipes are usually used in the production of sausage types, an example of which is the book The Fabrication of fine meat and sausage products .

Generally known as Knacker or Berliner Knackwurst is a raw sausage made from lean pork and beef with a pork belly without a rind . The sausage mixture consists of medium-grain minced pork belly and meat as well as a part of finely minced meat. It is typically seasoned with nitrite curing salt (which causes the meat to redden ), pepper, and mustard seeds. Filled in pig intestines with a diameter of up to approx. 30 mm, cold smoked and then ripened for several days until they are ready for consumption.

Raw sausages and raw sausages

  • Saxon Knackwurst: lean beef and fat pork belly, seasoned with curing salt, pepper and caraway seeds
  • Thuringian farmer's sausage: lean pork and bacon, seasoned with curing salt, pepper, caraway seeds and garlic
  • Thuringian Knackwurst (I): sausages, lean beef and fat pork belly, seasoned with curing salt, white pepper, caraway seeds and garlic
  • Thuringian Knackwurst (II): solid raw sausage, lean beef, lean pork and bacon, seasoned with curing salt, white pepper, allspice and rum , filled in wreath casings with a diameter of over 46 mm
  • Thuringian Knackwurst (III): solid raw sausage, lean beef, lean pork and bacon, seasoned with curing salt, pepper, caraway and nutmeg , filled in wreath casings with a diameter of over 46 mm
    • Thuringian garlic sausage: garlic is used instead of caraway seeds
    • Gypsy sausage: it is also seasoned with noble sweet paprika and rose paprika
  • Bratwurst: Name of a Knackwurst in southern Saxony-Anhalt and the surrounding part of East Thuringia (the actual Thuringian bratwurst is called "roster" there).

Boiled sausages and boiled sausages

  • Hot smoked sausages Fleischwurst- meat having a weight of 80 g to 120 g is referred to as sticking Frankfurt sausages, sausages or hamburgers sticking Knackwurst.
  • Simple crackers: Simple meat sausage sausage, filled in pork intestines with a caliber of 28/32 and a piece weight of 100 to 120 g, hot-smoked. Other names: simple knotters; simple Schüblinge, simple Servela.
  • Crumbly crackers: meat sausage sausage, seasoned with marjoram and caraway seeds, filled in pork intestines with a caliber of 28/32 and a piece weight of 80 to 100 g, hot-smoked. Other name: geezer.
  • Augsburger Knackwurst (see Augsburger (Wurst) ): cold cuts , lean pork and pre-cooked bacon, seasoned with pickling salt, matzo and allspice, filled in pork intestines with a caliber of 28/32 and a piece weight of 75 g, hot-smoked.
  • Regensburger Knacker (see Regensburg sausages ): Basic cold cuts, pork belly without rind and lean pork, seasoned with curing salt, pepper, lemon powder, matzo and raw onions, filled in wreath casings with a caliber 37/40 into 4 to 5 cm long sausages, hot smoked .
  • Stuttgarter Knackwurst: cold cuts base meat, beef base meat and lean pork belly, seasoned with curing salt, pepper, nutmeg and allspice, filled in pork intestines with a caliber of 28/32 and a weight of 100 g each, hot-smoked.

German food book

The German Food Book is a collection of guiding principles in which the public opinion of those involved in food traffic is described, that is, the honest manufacturer and trade practice taking into account the expectations of the average consumer of the food in question.

  • Knackwurst and Knacker are boiled sausages. They may consist of beef rich in tendons, pork rich in adipose tissue and pure adipose tissue. The sausage mass is usually finely chopped up and filled into thin pork casings or wreath casings.
    • Simple crackers can also contain connective tissue. It is typically filled in small pork intestines with a minimum diameter of 32 mm, cheesecloths are not used.
  • Knackwurst or Knappwurst is a cooked sausage . It may consist of pork rich in adipose tissue, pure adipose tissue, connective tissue and offal . It will not turn red and may contain oatmeal or grits .
  • Berliner Knacker and Thuringian Knackwurst are hard-cut raw sausages . They may consist of pork rich in adipose tissue, roughly cut beef and pure adipose tissue. The sausage mass is medium-grained and is filled into thin pork casings or sheep string.

Austria

Knackwurst in Austria

In Austria , smaller extra sausages are called Knackwurst or Knacker, regionally also as Salzburger . These are boiled sausages made from sausage meat from beef and pork with bacon and a little potato starch. They have a typical weight of 120–150 g. In Vorarlberg and in the German Lake Constance area there is also the Schübling , which is often seen as the counterpart to the Knackwurst. However, it is made without potato starch and is a bit coarser.

Knacker or Knackwurst is also jokingly referred to as official trout in Vienna . The expression became popular through the Austrian Chancellor Julius Raab , whose favorite dish was Knackwurst. “ Official trout ” had previously been used as a joke term for salt sticks , which was intended to refer to the modest income of officials.

Individual evidence

  1. ↑ Friedrich Kluge (ed.), Elmar Seebold (edit.): Etymological dictionary of the German language. 24th, revised and expanded edition. Walter de Gruyter, Berlin [a. a.] 2002, ISBN 3-11-017473-1 , p. 501.
  2. ↑ Koch, Hermann; Fuchs, Martin: The manufacture of fine meat and sausage products. 22nd edition. German specialist publisher, Frankfurt / M. 2009, ISBN 978-3-86641-187-6 .
  3. ↑ Principles for meat and meat products in the German food book
  4. ↑ These guidelines are not legal norms , they complement them and have the character of objectified expert reports that are subject to judicial review.
  5. ↑ Guidelines for Meat and Meat  Products (new version of November 25, 2015) >> No. 2.2313.11: Knappwurst, Knackwurst. In: German Food Book (online at: bmel.de ). Federal Ministry of Food and Agriculture, p. 40 , accessed on May 30, 2018 .
  6. ↑ Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): German dictionary of variants. Walter de Gruyter, 2004, ISBN 3-11-016574-0 , p. 417 - "Knackwurst"
  7. ↑ Heinz Starchl: language, official and taste confusion: Schübling. (No longer available online.) Archived from the original on January 8, 2008 ; Retrieved August 8, 2013 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / onlinezeitung.my1.cc
  8. ↑ Heinz-Dieter Pohl : From apple strudel to stewed plums. Small handbook of the Austrian kitchen language. Carl Ueberreuter Verlag, Vienna 2008, p. 63.
  9. ↑ The chancellor of the State Treaty in the period of 17 January 1964 called on July 23, 2013.
  10. ↑ At a ceremony on the occasion of Raab's 120th birthday, crackers and Virginia cigars , Raab's favorite cigars, were served. See: Birthday party with great nephew, official trout & Virginia: State Treaty Chancellor Julius Raab would be 120 years! on APA dated November 30, 2011, accessed February 18, 2013.
  11. ^ Knackwurst in the Vienna History Wiki of the City of Vienna