Knackwurst
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Knackwurst may refer to a variety of different 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] and the sausages are aged for two to five days, then smoked over oak wood. Knackwurst is often prepared highly seasoned.
[edit] Etymology
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 first cut into.
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