|This page uses content from Wikipedia. The original article was at Knipp. The list of authors can be seen in the page history. As with Sausage Wiki, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).|
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  and Lower Saxony regions of Germany.
Knipp is made from oat groats, pork head, pork belly, pork rind, liver and broth and seasoned with salt, allspice, and pepper. Knipp is usually sold in roughly 30 cm (12 in) long and 10—15 cm (4—6 in) thick sausages as a Stange ("stick") or Rolle ("roll"). 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, applesauce (Apfelmus) and beets 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 Oldenburg, Knipp is called Hackgrütze.
For a long time, Knipp was seen as 'poor man's food'.
See also Edit
- Westfälische Rinderwurst
- Stippgrütze (similar dish as a Westphalian speciality)