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''Knipp'' (in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains (''Grützwurst'') related to ''Pinkel'' which comes from the Bremen 〔() Bremen kulinarisch〕 and Lower Saxony regions of Germany. ''Knipp'' is made from oat groats, pork head, pork belly, pork rind,〔() Charlotte Homfeld: Über das Hausschlachten.〕 liver and broth and seasoned with salt, allspice and pepper. ''Knipp'' is usually sold in roughly 30 cm long and 10–15 cm thick sausages as a ''Stange'' ("stick") or ''Rolle'' ("roll").〔() Bremen kulinarisch〕 The smoked sausage is sold and consumed having been roasted, either just with bread, or with roast or boiled potatoes and gherkins, sweet and sour pumpkin, apple sauce (''Apfelmus'') and beetroot or even cold or hot on wholemeal bread. Sometimes crispy, fried slices of ''Beutelwurst'' are served with ''Knipp'' – this dish is known in Low Saxon as ''Knipp un Büddelwust''. In the Lüneburg Heath, ''Knipp'' is made with ''Heidschnucke'' meat and is known as ''Heidjer Knipp''. In Oldenburg, ''Knipp'' is called ''Hackgrütze''. For a long time, ''Knipp'' was seen as 'poor man's food'. == See also == * ''Westfälische Rinderwurst'' * ''Stippgrütze'' (similar dish as a Westphalian speciality) * Goetta * Scrapple * List of smoked foods * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Knipp」の詳細全文を読む スポンサード リンク
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