Knackwurst, knockwurst, pork, beef
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Knackwurst is a plump, finely ground German sausage made from a blend of pork and beef, encased in a thin, snappy casing that delivers a satisfying 'knack' or pop when bitten. Its flavor is rich, mildly garlicky, and savory, with a smooth, juicy texture that's less coarse than bratwurst. Nutritionally, it's a high-fat, energy-dense food, providing significant calories and fat with a moderate protein boost per 100g serving.
💚 Why it's loved
People love knackwurst for its rich, savory, and slightly garlicky flavor, which is deeply satisfying and comforting. Its versatility makes it a staple in casual meals, from simple sauerkraut pairings to hearty stews, and it's a beloved part of German and Central European culinary culture.
⚠️ Watch-outs & how to enjoy it better
Due to its high fat and sodium content, it may not be suitable for those managing heart health or blood pressure. To mitigate this, pair it with fiber-rich sides like sauerkraut or roasted vegetables, and practice portion control by sticking to a single link (about 118g). Additionally, the processed nature means it's best enjoyed occasionally rather than as a daily staple.
Key benefits
- High in protein for muscle maintenance and satiety
- Provides essential B vitamins, especially B12, for energy metabolism
- Contains iron and zinc from the beef and pork blend
- A quick, calorie-dense energy source for active individuals
- Shelf-stable when smoked or cured, making it a convenient pantry staple
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'knackwurst' comes from the German word 'knacken,' meaning 'to crack' or 'to snap,' referring to the distinctive pop of the sausage casing when you bite into it.
Full nutrition (scales with serving)
| Water | 55.3 g |
| Energy | 307 kcal |
| Energy | 1282 kj |
| Protein | 11.1 g |
| Total lipid (fat) | 27.7 g |
| Ash | 2.7 g |
| Carbohydrate, by difference | 3.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.66 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 98.0 mg |
| Potassium, K | 199 mg |
| Sodium, Na | 930 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 13.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.34 mg |
| Riboflavin | 0.14 mg |
| Niacin | 2.7 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 55.0 mg |
| Betaine | 2.4 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.57 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 44.0 iu |
| Vitamin D (D2 + D3) | 1.1 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.58 g |
| SFA 16:0 | 6.0 g |
| SFA 18:0 | 3.5 g |
| Fatty acids, total monounsaturated | 12.8 g |
| MUFA 16:1 | 1.3 g |
| MUFA 18:1 | 11.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.44 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 60.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.43 g |
| Isoleucine | 0.64 g |
| Leucine | 0.87 g |
| Lysine | 1.0 g |
| Methionine | 0.28 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.50 g |
| Tyrosine | 0.49 g |
| Valine | 0.64 g |
| Arginine | 0.94 g |
| Histidine | 0.31 g |
| Alanine | 0.85 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 1.6 g |
| Glycine | 1.0 g |
| Proline | 0.69 g |
| Serine | 0.53 g |
FAQ
What's the difference between knackwurst and bratwurst?
Knackwurst is typically made from a finer, emulsified blend of pork and beef, often with garlic, and has a smoother texture. Bratwurst is usually coarser, made from pork and veal, and is often seasoned with marjoram or caraway. Knackwurst is also often pre-cooked or smoked, while bratwurst is usually raw and requires grilling.
Is knackwurst gluten-free?
Traditional knackwurst is gluten-free, but some commercial brands may add fillers or binders that contain gluten. Always check the label if you have celiac disease or gluten sensitivity.
How should I cook knackwurst?
Knackwurst is usually pre-cooked, so it only needs to be heated through. You can simmer it in water or beer, pan-fry it until the casing is crisp, or grill it briefly. Avoid overcooking, as it can become tough and dry.