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Knackwurst facts for kids

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Knackwurst, (in North America spelled knockwurst) refers to a sausage type of northern German origin from the mid-16th century. There are many different available varieties depend on the geographical region of their production.

Knockwurst in the US

2015 0629 Sailor at NYD
Knockwurst on a Sailor sandwich

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.

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.

Knockwurst is sometimes cut in half lengthwise before serving, for example when served on a sailor sandwich.

Knackwurst in Germany

Kamenzer Würste
Serving of knackwurst

Numerous regional varieties of knackwurst exist in Germany. They all differ from knackwurst varieties sold in Austria. There, a knackwurst always refers to a sausage containing bacon and added potato starch. In addition to the term "knackwurst," common names are "Salzburger" or "Schübling."

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.

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