Knackwurst, sometimes knockwurst, refers to a type of sausage of northern German origin. Depending on the region, it can be made in a number of styles.
In North America, knackwurst is usually a short, plump sausage with veal, pork and garlic, stuffed in hog casings.
In Germany, many different variants of Knackwurst are found with different fillings and spices. Berliner Knackwurst is made with lean pork and beef, seasoned with nitrite salt, pepper and mustard seeds.
In Austria, knackwurst refers to a sausage with bacon and potato starch, and is sometimes also called Salzburger or Schübling.
Word origins
From German knacken ("to crack") or the adjective knackig ("crisp"), referring to plump, crisp skin of the sausage after cooking. In Germany, all different kinds of Knackwürste are abbreviated Knacker.
