Knockwurst
Knockwurst (pronounced: nok-vurst) is a type of German sausage.
Etymology
The term "Knockwurst" comes from the German words "knacken" (to crack) and "Wurst" (sausage). This is due to the sausage's tendency to crack when cooked.
Description
Knockwurst is a short, plump sausage that is traditionally made from ground pork and beef, which is then stuffed into a natural casing. The sausage is seasoned with a variety of spices, including garlic, salt, and pepper. It is then smoked and boiled, resulting in a flavorful and juicy sausage.
Preparation
Knockwurst can be prepared in a variety of ways. It can be grilled, boiled, or pan-fried. It is often served with sauerkraut and mustard, and is a common feature in German cuisine.
Related Terms
- Sausage: A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.
- German cuisine: The cuisine of Germany, which includes a wide variety of dishes, including sausages, breads, and beers.
- Sauerkraut: A type of fermented cabbage, commonly served as a side dish in German cuisine.
- Mustard: A condiment made from the seeds of a mustard plant.
External links
- Medical encyclopedia article on Knockwurst
- Wikipedia's article - Knockwurst
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