| 词条 | Knackwurst |
| 释义 |
Knackwurst ({{IPA-de|ˈknakˌvʊʁst|audio|GT Knackwurst.ogg}}) (in North America spelled knockwurst ({{audio|GT knockwurst.ogg|listen}})) refers to a sausage type of northern German origin from the mid-16th century. The many fold available varieties depend on the geographical region of their production. Knockwurst in the USIn 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 hog casings.[1] As part of the production process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned.[2] Knockwurst is sometimes cut in half lengthwise before serving,[3] for example when served on a sailor sandwich.[4] Knackwurst in Germany{{Expand German|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."[5] 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).[6] Etymology and pronunciationThe German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken ({{Audio|GT knacken.ogg|listen}}) ("to crack") or the adjective 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".) The term ″Knackwurst″ came up in Germany the middle of the 16th century.[7] In Germany, all different kinds of Knackwürste are abbreviated Knacker ({{Audio|GT Knacker.ogg|listen}}).[8] See also{{Commons category}}{{portal|Food}}
References1. ^{{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=2007-11-20 |accessdate=2013-03-04 |deadurl=yes |archiveurl=https://web.archive.org/web/20130618064445/http://www.ichef.com/recipe.cfm/recipe/Knackwurst/itemid/85143/task/display/recipeid/84799/recipecategoryid/54 |archivedate=2013-06-18 |df= }} {{Sausage}}2. ^Koch, Hermann; Fuchs, Martin: Die Fabrikation feiner Fleisch- und Wurstwaren. Ed. 22. Deutscher Fachverlag, Frankfurt/Main, 2009. {{ISBN|978-3-86641-187-6}}. 3. ^{{cite web|url=http://www.rachaelrayshow.com/recipe/14544_German_Potato_Salad_with_Knockwurst/|title=German Potato Salad with Knockwurst|author=|date=|work=Rachael Ray Show|accessdate=28 July 2015}} 4. ^{{cite web|url=http://leniandviv.com/tag/knockwurst|title=knockwurst|author=|date=|work=leniandviv.com|accessdate=28 July 2015|deadurl=yes|archiveurl=https://web.archive.org/web/20150217095546/http://leniandviv.com/tag/knockwurst/|archivedate=17 February 2015|df=}} 5. ^Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen. Walter de Gruyter, 2004, {{ISBN|3-11-016574-0}}, P. 417 – „Knackwurst“ 6. ^Product description on the website of Salzbrenner Hamburg, retrieved on March 17th, 2016. 7. ^Friedrich Kluge (Ed.): Etymologisches Wörterbuch der deutschen Sprache. 24., durchgesehene und erweiterte Auflage. Walter de Gruyter, Berlin 2002, {{ISBN|3-11-017473-1}}, P. 501. 8. ^Ulrich Ammon, Rhea Kyvelos, Regula Nyffenegger (Ed.): Variantenwörterbuch des Deutschen, Walter de Gruyter, 2004, {{ISBN|3110165740}}, P. 417 - section „Knackwurst“ 3 : German sausages|Smoked meat|Hamburg cuisine |
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