Knackwurst

Knackwurst refers to a type of sausage of northern German origin from the mid-16th century. Knockwurst or knackwurst is a preboiled sausage made from ground pork, beef, or a combination of both.

The sausage is heavily seasoned with garlic and has a high-fat content. Unlike bratwurst and other similar sausages, Knackwurst's casing becomes extra crispy when heated, giving it a different texture and a specific sound when bitten into it. 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, under various, sometimes poetic, names like Domknacker, Hamburger Knacker, or Hafenlümmel. It is recommended to serve the sausage with sauerkraut, potato salad, pickles, mustard, and a glass of cold beer on the side.