Knipp (food)
Knipp (also Hackgrütze or Hackewack , in the Hanover area - the Calenberger Land - also Calenberger Pfannenschlag ) is a Grützwurst related to the Pinkel . It is a specialty in Bremen and in some regions of Lower Saxony . Knipp has long been known as "poor people's food" because it originated in the recycling of slaughtered leftovers.
Knipp is made from porridge , pork's head , pork belly , rind , beef or pork liver and broth , lard or bacon , onions and herbs , seasoned with salt , allspice and pepper . The recipes vary. Knipp is usually sold in sausages around 30 cm long and 10–15 cm thick as a “stick” or “roll”.
The grützwurst is offered and consumed fried, only with bread, or with fried or boiled potatoes and cucumber , sweet and sour pumpkin , sauerkraut , applesauce and beetroot, or cold or warm on wholemeal bread . Partly also crispy fried slices of bag sausage (blood sausage with grits, in Oldenburg, Ammerland and Friesland as blood bales or simply pudding known) served to Knipp - this dish is Low German as Knipp un Büddelwurst or Ammerland and Oldenburg as Hackgrütt un Blood bales referred .
In the Lüneburg Heath , Knipp is made with Heidschnucken and is known as Heidjer Knipp .
See also
- Westphalian beef sausage
- Stippgrütze (similar dish as a Westphalian specialty)
- Alarm clock
Web links
- Bremer Knipp - Info post in the blog Lilly Landfein
- Calenberger Pfannenschlag on hannover.de
Individual evidence
- ↑ a b Cf. Bremen culinary >> Knipp . In: Internet travel magazine Schwarzaufweiss.de; accessed on January 10, 2015.