Knackwurst

As Knackwurst ( partly crackers ) are called in Germany sausages and cooked sausages. In Austria Knackwurst is a Brühwurstsorte, similar to the extra sausage.

Etymology

The name is a word-formation of the 16th century after the cracking sound when bitten into the intestine.

Variants

Germany

Depending on the recipe, region and era the information on the properties of the sausage vary significantly. In Germany standard recipes are used in the production of sausages mostly, example of this is the book The fabrication of fine meats and sausages.

Commonly referred to as crackers or Berlin Knackwurst refers to a dry sausage made ​​from lean pork and beef with pork belly without rind. The sausage mixture is composed of medium-grained gewolftem pork belly and meat, as well as a part finely gewolftem meat. It is typically with nitrite (which leads to a meat reddening), pepper and mustard seeds seasoned. In hog with a diameter of about 30 mm bottled, cold smoked and then mature for several days until they are inedible.

Raw sausages

  • Saxon Knackwurst: lean beef and fat pork belly, seasoned with pickling salt and pepper
  • Seasoned lean pork and bacon, with pickling salt, pepper, cumin and garlic: Thuringian peasant Knackwurst
  • Thuringian Knackwurst (I): sausage, lean beef and fat pork belly, with pickling salt, white pepper, cumin and garlic flavored
  • Thuringian Knackwurst (II): cut resistant raw sausage, lean beef, lean pork and bacon, with pickling salt, white pepper, allspice and rum flavored, filled in Kranzdärmen with a caliber 46 mm
  • Thuringian Knackwurst (III): cut resistant raw sausage, lean beef, lean pork and bacon, seasoned with pickling salt, pepper, cumin and nutmeg, bottled in Kränzdärmen with a caliber 46 mm Thuringian sausage Garlic: Garlic is used instead of cumin
  • Gypsy sausage: also is flavored with Edelsüßem peppers and paprika

Cooked sausages

  • Hot smoked sausage made ​​of meat sausage meat with a weight of 80 g to 120 g are called Frankfurter sausages Knack, Knack sausages or hamburgers Knackwurst.
  • Simple Buster: Simple sausage - meat, packed in hog casings with a diameter of about 30 mm to 100 to 120 g, hot smoked. Other designations: Simple Klopfer; Simple Schüblinge, Simple Servela
  • Crumbly cracker: meat sausage meat, seasoned with marjoram and caraway seeds, bottled in hog casings with a diameter of about 30 mm to 80 to 100 g, hot smoked. Other description: geezer
  • Augsburger Knackwurst (see Augsburg (sausage) ): sliced ​​- base meat, lean pork and pre-cooked bacon, with pickling salt, mace and allspice seasoned, filled into hog casings with a diameter of about 30 mm to 75 g, hot smoked
  • Regensburg Ex ( see Regensburg sausages ): sliced ​​- base meat, pork belly without skin and lean pork, with pickling salt, pepper, lemon powder, mace and raw onions seasoned, packaged in ring casings with a caliber 37/40 to 4 to 5 cm long sausages, hot smoked
  • Stuttgart Knackwurst: sliced ​​- base meat, beef meat ground mass and lean pork belly, seasoned with pickling salt, pepper, nutmeg and allspice, filled into hog casings with a diameter of about 30 mm to 100 g of hot smoked,

German Food Code

The German Food Code is a set of guiding principles, in which the public's perception is described in the food industry players, that is the honest manufacturer and commercial usage, taking into account the expectation of the average consumer of the foods.

  • Knockwurst and crackers are cooked sausages. You may crave from rich beef, pork and fettgewebsreichen pure adipose tissue exist. The sausage meat is minced in a rule, and is packaged in Schweinedünndärmen or Kranzdärmen. Simple geezer can additionally contain connective tissue. It is typically packaged in Schweinedünndärmen with a minimum diameter of 32 mm, sheep casings are not used.

Austria

In Austria refers to smaller special treatment as knockwurst or crackers. It is cooked sausages from meat of beef and pork with bacon and a little potato starch. They have a typical weight of 120-150 g in Vorarlberg and in German Bodensee area there will be parallel to Schübling, which is often seen as the counterpart to the knockwurst. However, it is made ​​without potato starch and is slightly coarser.

In Austria, the knockwurst is often called " Sour sausage " (also called " sausage salad " ) prepared. For this, the knockwurst is sliced ​​, sprinkled with chopped or sliced ​​onion and dressed with oil and vinegar.

A jocular name of the knockwurst is the name of officials trout. Popular, the term was by the Austrian Chancellor Julius Raab, whose favorite dish was knockwurst. At a ceremony to mark the 120th birthday of Raab were Knackwursts and Virginiazigarren, Raab's favorite cigars served.

Extrawurst Cervelat Friedrich Kluge
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