Knockwurst is a type of German sausage that is known for its distinctive short and plump shape. It is traditionally made with a combination of ground pork and veal, though beef might be included as well. The meat is seasoned with various spices such as garlic, marjoram, and ground white pepper, giving knockwurst its characteristic savory and flavorful profile.
Knockwurst is usually encased in natural casings, which can be made from intestines or other edible materials, and it is often smoked or cured before being cooked. It can be prepared in various ways, including boiling, steaming, or pan-frying. The cooking method can affect the texture and flavor of the sausage.
One common way to serve knockwurst is with mustard and sauerkraut. It’s also often paired with hearty bread or rolls. In some regions, it may be part of a larger meal, served with potatoes and vegetables.
The name “knockwurst” is believed to have originated from the German word “knacken,” which means to crack or snap, referring to the sound the sausage makes when bitten into due to its natural casing.
Like many sausages, ingredients and preparation methods can vary, so the specific flavors and characteristics of knockwurst may differ based on regional recipes and personal preferences.