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knackwurst
Knackwurst may refer to a variety of sausage types, depending on the geographical region.
In America, ''Knackwurst'' may refer to a short, plump sausage originating from the Holstein region in Germany. They contain ground veal, ground pork, and fresh garlic stuffed into hog casings. The sausages are aged for two to five days, then smoked over oak wood. Knackwurst is often prepared highly seasoned.
==Etymology==
The German noun ''Knackwurst''—which, in English, is sometimes corrupted as ''knockwurst''—comes from the German words ''knacken'' ("to crack") or ''knackig'' ("crisp"). This refers to the swelling of the sausage during cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop," often exploding the juices, when bitten into.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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