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- Knipp abstract "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 long and 10–15 cm 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, apple sauce (Apfelmus) and beetroot 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 the Lüneburg Heath, Knipp is made with Heidschnucke meat and is known as Heidjer Knipp.In Oldenburg, Knipp is called Hackgrütze.For a long time, Knipp was seen as 'poor man's food'.".
- Knipp thumbnail Knipp_1.JPG?width=300.
- Knipp wikiPageID "26629593".
- Knipp wikiPageLength "2190".
- Knipp wikiPageOutDegree "38".
- Knipp wikiPageRevisionID "677334053".
- Knipp wikiPageWikiLink Allspice.
- Knipp wikiPageWikiLink Apple_sauce.
- Knipp wikiPageWikiLink Beetroot.
- Knipp wikiPageWikiLink Beutelwurst.
- Knipp wikiPageWikiLink Black_pepper.
- Knipp wikiPageWikiLink Boiled_potato.
- Knipp wikiPageWikiLink Bremen.
- Knipp wikiPageWikiLink Broth.
- Knipp wikiPageWikiLink Category:German_sausages.
- Knipp wikiPageWikiLink Category:North_German_cuisine.
- Knipp wikiPageWikiLink Category:Smoked_meat.
- Knipp wikiPageWikiLink Germany.
- Knipp wikiPageWikiLink Gherkin.
- Knipp wikiPageWikiLink Goetta.
- Knipp wikiPageWikiLink Groat_(grain).
- Knipp wikiPageWikiLink Groats.
- Knipp wikiPageWikiLink Grützwurst.
- Knipp wikiPageWikiLink Heidschnucke.
- Knipp wikiPageWikiLink Kaszanka.
- Knipp wikiPageWikiLink List_of_smoked_foods.
- Knipp wikiPageWikiLink Liver_(food).
- Knipp wikiPageWikiLink Lower_Saxon_cuisine.
- Knipp wikiPageWikiLink Lüneburg_Heath.
- Knipp wikiPageWikiLink Northern_Low_Saxon.
- Knipp wikiPageWikiLink Oldenburg.
- Knipp wikiPageWikiLink Oldenburg_(Oldenburg).
- Knipp wikiPageWikiLink Pickled_cucumber.
- Knipp wikiPageWikiLink Pinkel.
- Knipp wikiPageWikiLink Pork.
- Knipp wikiPageWikiLink Pork_belly.
- Knipp wikiPageWikiLink Pork_rind.
- Knipp wikiPageWikiLink Potato.
- Knipp wikiPageWikiLink Roast_potato.
- Knipp wikiPageWikiLink Salt.
- Knipp wikiPageWikiLink Sausage.
- Knipp wikiPageWikiLink Scrapple.
- Knipp wikiPageWikiLink Smoking_(cooking).
- Knipp wikiPageWikiLink Stippgrütze.
- Knipp wikiPageWikiLink Westfälische_Rinderwurst.
- Knipp wikiPageWikiLink Whole_wheat_bread.
- Knipp wikiPageWikiLink Wholemeal_bread.
- Knipp wikiPageWikiLink File:Knipp_1.JPG.
- Knipp wikiPageWikiLink File:Knipp_auf_Vollkornbrot.jpg.
- Knipp wikiPageWikiLink File:Knipp_with_Apple_sauce.jpg.
- Knipp wikiPageWikiLinkText "Knipp".
- Knipp hasPhotoCollection Knipp.
- Knipp wikiPageUsesTemplate Template:Portal-inline.
- Knipp wikiPageUsesTemplate Template:Sausage.
- Knipp subject Category:German_sausages.
- Knipp subject Category:North_German_cuisine.
- Knipp subject Category:Smoked_meat.
- Knipp hypernym Sausage.
- Knipp type Food.
- Knipp type Sausage.
- Knipp type Thing.
- Knipp type Q41710.
- Knipp comment "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 long and 10–15 cm thick sausages as a Stange ("stick") or Rolle ("roll").".
- Knipp label "Knipp".
- Knipp sameAs Knipp_(Speise).
- Knipp sameAs m.0bh99r7.
- Knipp sameAs Q1511067.
- Knipp sameAs Q1511067.
- Knipp wasDerivedFrom Knipp?oldid=677334053.
- Knipp depiction Knipp_1.JPG.
- Knipp isPrimaryTopicOf Knipp.