Knockwurst

Knockwurst is a type of German sausage, typically made from a mixture of pork and veal. Its name is derived from the Low German word "Knochenwurst," meaning bone sausage, though it does not traditionally contain bones. The sausage is finely ground and seasoned with ingredients such as garlic, salt, pepper, and nutmeg. It is usually stuffed into sheep casings.

Knockwurst is characterized by its plump, short, and thick appearance. It is often served boiled or pan-fried. A common way to prepare knockwurst is to simmer it in water or beer until it is heated through, after which it can be lightly browned. It is a popular dish in German cuisine and is frequently paired with sauerkraut, mashed potatoes, or mustard.

The sausage is known for its rich, garlicky flavor and juicy texture. It is a versatile ingredient that can be enjoyed as a main course, in a sandwich, or as part of a larger meal. While traditionally associated with German heritage, knockwurst has gained popularity in other countries as well.