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A "knockwurst" or "knackwurst" sausage, as it is found in North America

Knackwurst may refer to a variety of sausage types, depending on the geographical region.

In America, Knackwurst may refer to a short, plump sausage originating from the Holstein region in Germany. They contain ground veal, ground pork, and fresh garlic stuffed into hog casings.[1] The sausages are aged for two to five days, then smoked over oak wood. Knackwurst is often prepared highly seasoned.


German Knackwurst in a fresh and natural casing

The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German words knacken ("to crack") or knackig ("crisp"). This refers to the swelling of the sausage during cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop," often exploding the juices, when bitten into.

See also[edit]


  1. ^ "Knackwurst Recipe". 2007-11-20. Retrieved 2013-03-04.