pork, beef, water, salt, vinegar, dextrose, spices, mustard, sodium brythorbate, paprika, onion, sodium nitrite
Knackwurst refers to a sausage type of northern German origin from the mid-16th century.
The manifold available varieties depend on the geographical region of their production.
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.
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.
Knockwurst is sometimes cut in half lengthwise before serving, for example when served on a sailor sandwich.