Knackwurst (Braunschweig)

Different types of cracked sausage: in a can and in natural casing (fresh on the right and smoked on the left)

The Knackwurst , nationally and white sausage , or more rarely Brunswick Knackwurst , is a high-fat bright cooked sausage from Braunschweig . However, it is also widespread in the Hanover area, southern Lower Saxony, northern Hesse, eastern Westphalia, western Thuringia and south-western Saxony-Anhalt.

Composition and manufacture

Cross section of a crispy sausage - smoked on the left, unsmoked on the right

See also : Braunschweiger (food)

Knackwurst consists of four parts of pork belly without tendons and one part of back fat without rind. The meat and fat used for production gekuttert . The sausage mixture is usually seasoned with salt, black pepper , thyme , caraway seeds and garlic . Pig intestines with a 28/32 caliber are used for sausage production, but also glasses or tins . The fresh sausage is cooked in hot water or steam. It is available fresh or smoked. Knackwurst is eaten as a spread on bread or, less often, added as a seasoning ingredient in kale during cooking, whereby it dissolves completely.

Web link

Commons : Knackwurst  - Collection of images

Individual evidence

1. ↑ Braunschweig sausage on braunschweig.de
2. ↑ Hans W. Fischer : The favorite dish. The favorite dishes of Germans, their taste buds, stomach delights and delicacies with cooking instructions, customs and habits . Hoffmann and Campe, Hamburg 1955, OCLC 832533509 , p. 146-147 .
3. ↑ Eating and drinking in Braunschweig on schwarzaufweiss.de
4. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 19th extended edition. Deutscher Fachverlag, Frankfurt 2009, ISBN 978-3-86641-187-6 .