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{{Short description|Short, plump, Low German sausage type}}
{{Use dmy dates|date=September 2021}}
[[File:Knackwurst in Hamburg.jpg|thumb|''Knackwurst'' as typically served as a snack in Hamburg, Germany, on classic German dishware]]

'''Knackwurst''' ({{IPA|de|ˈknakˌvʊʁst|audio|GT Knackwurst.ogg}}) (in North America sometimes spelled '''knockwurst''' ({{audio|En-knockwurst.oga|listen}}) refers to a type of [[sausage]] of [[Northern Germany|northern German]] origin from the mid-16th century. The many available varieties depend on the geographical region of their production.

==Etymology and pronunciation==
The German noun ''Knackwurst''&mdash;which, in English, is sometimes [[Language change|corrupted]] as '''''knockwurst'''''&mdash;comes from the German verb {{Lang|de|knacken}} ({{Audio|GT knacken.ogg|listen}}) ("to crack") or the adjective ''{{Lang|de|knackig}}'' ({{Audio|GT knackig.ogg|listen}}) ("crisp"). This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop", often exploding the juices, when bitten into (authentic example: {{Audio|GT Biss in Knackwurst.ogg|listen}}). (Cf. the British term "banger".) Etymologically, the term "knackwurst" arose in Germany in the middle of the 16th century.<ref>[[Friedrich Kluge]] (Ed.): ''Etymologisches Wörterbuch der deutschen Sprache.'' 24.,&nbsp;durchgesehene und erweiterte Auflage. Walter de Gruyter, Berlin 2002, {{ISBN|3-11-017473-1}}, P.&nbsp;501.</ref> In Germany, all different kinds of ''Knackwürste'' are abbreviated ''Knacker'' ({{Audio|GT Knacker.ogg|listen}}).<ref>Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): ''Variantenwörterbuch des Deutschen'', Walter de Gruyter, 2004, {{ISBN|3110165740}}, P. 417 - section "Knackwurst"</ref>

==''Knackwurst'' in Germany & Austria==
{{Expand German|topic=cult|Knackwurst|date=March 2016}}

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".<ref>Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): ''Variantenwörterbuch des Deutschen.'' Walter de Gruyter, 2004, {{ISBN|3-11-016574-0}}, P. 417 – "Knackwurst"</ref>

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, under various, sometimes poetic, names like ''Domknacker'', ''Hamburger Knacker'', or ''Hafenlümmel'' (literally: harbour tyke).<ref>[http://www.salzbrenner-wuerstchen.de/de/110511-Produkte Product description] {{Webarchive|url=https://web.archive.org/web/20160324233055/http://www.salzbrenner-wuerstchen.de/de/110511-Produkte |date=24 March 2016 }} on the website of ''Salzbrenner'' Hamburg, retrieved on 17 March 2016.</ref>

==''Knake'' in Sweden==
A ''knake'' refers to a short, plump and dark sausage which is produced by Holmgrens in the Swedish city of [[Lund]]. It is a Lund speciality and dates back to the 1910s. Today's recipe is dated to the 1960s.{{Cn|date=August 2021}}

==''Knockwurst'' in the US==
[[File:2015 0629 Sailor at NYD.jpg|thumb|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 [[Pig|hog]] [[Sausage casing|casings]].<ref>{{cite web|url=http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |title=Knackwurst Recipe |publisher=Ichef.com |date=20 November 2007 |access-date=4 March 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130618064445/http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |archive-date=18 June 2013 }}</ref>

As part of the production process, the sausages are aged for two to five days, then [[Smoking (cooking)|smoked]] over [[oak]] [[wood]]. Knockwurst is often prepared highly [[Seasoning|seasoned]].<ref>Koch, Hermann; Fuchs, Martin: ''Die Fabrikation feiner Fleisch- und Wurstwaren.'' Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. {{ISBN|978-3-86641-187-6}}.</ref>

Knockwurst is sometimes cut in half lengthwise before serving,<ref>{{cite web|url=http://www.rachaelrayshow.com/recipe/14544_German_Potato_Salad_with_Knockwurst/|title=German Potato Salad with Knockwurst|work=Rachael Ray Show|date=9 July 2009|access-date=28 July 2015}}</ref> for example when served on a [[sailor sandwich]].<ref>{{cite web|url=http://leniandviv.com/tag/knockwurst|title=knockwurst|work=leniandviv.com|access-date=28 July 2015|url-status=dead|archive-url=https://web.archive.org/web/20150217095546/http://leniandviv.com/tag/knockwurst/|archive-date=17 February 2015}}</ref>

==See also==
{{Commons category}}
{{portal|Food}}
* [[List of sausages]]
* [[List of smoked foods]]

== References ==
{{reflist}}

{{Sausage}}

[[Category:German sausages]]
[[Category:Smoked meat]]
[[Category:Cuisine of Hamburg]]