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In 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. [5] 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. [6]
Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage lengthwise and then "rolling out" the meat from the skin with a fork, [4] or also to open it on one end and consume it very much like a banana, ever opening the peel further and dipping the sausage into the mustard.
Bratwurst (German: [ˈbʁaːtvʊʁst] ⓘ) is a type of German sausage made from pork or, less commonly, beef or veal.The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. [1]
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used.
Platters of its Bahama Mama, Mild Mama, bratwurst, knockwurst or a combination of all four come with hot kraut and pork, German potato salad and chunky applesauce. Currywurst, a more modern German ...
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The Mayer brothers sold bratwurst, liverwurst, and weißwurst, which were popular in the predominantly German neighborhoods around their Chicago meat market. [ 1 ] [ 2 ] [ 3 ] As the meat market's popularity grew, it expanded its storefront and participated in sponsoring local events including the 1893 Chicago World's Fair . [ 4 ]
Mom of three Holly Pardue struggled with excessive bleeding after the birth of her third child in January 2024. She was told it was just "stress and hormones" and advised to go for walks, but ...
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