Knackwurst (German pronunciation: [ˈknakˌvʊʁst] ^ⓘ) (in North America spelled knockwurst (listen^ⓘ)) 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

Numerous varieties of knackwurst exist in Germany; all differ from Austrian knackwurst.^{[how?][citation needed]}

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 names like Domknacker, Hamburger Knacker, or Hafenlümmel (literally: harbour tyke).^[5]

Etymology and pronunciation

The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken (listen^ⓘ) ("to crack") or the adjective knackig (listen^ⓘ) ("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: listen^ⓘ). The term ″Knackwurst″ came up in Germany the middle of the 16th century.^[6] In Germany, all different kinds of Knackwürste are abbreviated Knacker (listen^ⓘ).^[7]