Knipp

Knipp ( in the Hanover area " Pfannenschlag " ) or Hackewack is one of the Pinkel related black pudding Bremen and Lower Saxony cuisine.

Knipp is Made from oat groats, pig's head, pork belly, rind, beef liver and broth, seasoned with salt, allspice and pepper. Usually Knipp is sold in about 30 cm long and 10-15 cm thick sausages as " rod " or "role". Offers and eaten fried, with bread, or fried or boiled potatoes and cucumber, sweet and sour pumpkin, sauerkraut, apple sauce and beetroot or cold or hot whole grain bread the black pudding. Partly also crispy fried slices of sausage bag will be served to Knipp - this dish is called Low German " Knipp un Büddelwust ".

In the Lüneburg Heath Knipp is made with moorland sheep meat and is known as " Heidjer Knipp ".

In Oldenburg Knipp is called " Hack groats ".

Knipp has long been considered " poor people's food".