Knackwurst

This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop", often exploding the juices, when bitten into (authentic example: listenⓘ).

[3] As a specialty in Hamburg, scalded Knackwurst served with mustard and half a slice of white bread is a popular snack for lunch.

[4] A knake refers to a short, plump and dark sausage which is produced by Holmgrens in the Swedish city of Lund.

[citation needed] In North America, a knockwurst refers to a short, plump sausage originating from northern Germany.

[5] As part of the production process, the sausages are aged for two to five days, then smoked over oak wood.