Knockwurst or Knackwurst is a type of sausage that is of northern German origin from the mid 16th century.
There are also many different varieties of knackwurst available depending on the geographical region of their production.
Knockwurst or knackwurst sausage has a rich and savory taste with a distinct and bold garlic flavor and a smoky finish as well as a hearty and meaty bite as a result of it's finely ground beef and pork or veal content.
Knackwursts natural casing provides a satisfying crack when it's bitten and the overall texture of knackwurst is smoother and creamier than that of a hot dog, but also denser and coarser than a bratwurst.
Knackwurst is also known for it's distinct "knack" or snap sound when it's bitten into and has a mild and garlicky and sometimes a smoky flavor.
Knackwurst is often served with some mustard, sauerkraut or even on a pretzel.
Knackwurst can also be heated by grilling, baking or boiling and is a traditional part of German cuisine.
Knackwurst is also fully cooked and can simply be heated up in several ways like baking, frying, grilling or boiling or eaten as is.
The difference between knackwurst and bratwurst is that bratwurst is a longer and thinner German sausage that is often grilled with a flavor profile that varies by region, but it often includes herbs as well as a coarser texture.
Knackwurst is a shorter and thicker sausage that is primarily made of pork and beef and is known for it's strong garlic flavor and smoother texture which is often steamed or boiled.