Group · Meat
Knackwurst sausage
The knackwurst sausage is a cured meat of Germanic origin, a cousin of the cervelas, recognisable by its firm skin that snaps when you bite into it (hence its name, from the German knacken, to crack). Made from finely minced pork and beef, flavoured with garlic and smoked, it is traditionally eaten poached or grilled. Its juicy texture and bold taste make it a star of sauerkraut dishes and convivial meals across central Europe.
Nutritionally, knackwurst is a processed meat that is high in fat: it provides around 284 kcal per 100 g, with 12 g of protein and 25.3 g of fat. It has an intense flavour, but its calorie density is something to keep in mind in a balanced diet.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 284 kcal |
| Kilojoules | 1170 kJ |
| Protein | 12 g |
| Carbohydrate | 1,5 g |
| Fat | 25,3 g |
| Fibre | 0,8 g |
Tips
The knackwurst sausage is best enjoyed hot. Lower it into barely simmering water without letting it boil (to stop it splitting), or grill it for a few minutes to develop its smoky aromas. It goes wonderfully with sauerkraut, steamed potatoes, lentils or a warm salad. A strong mustard, a little horseradish or some gherkins bring out its flavour perfectly.
Nutrition facts and points to watch:
- Calories: around 284 kcal per 100 g, a high calorie density typical of cured meats.
- Fat: 25.3 g, with a large share of saturated fatty acids. This is the biggest item.
- Protein: 12 g, less than in a lean meat.
- Carbohydrate: 1.5 g, and no fibre.
- Sodium: high, as in most salted and smoked products.
If you are watching your figure, treat knackwurst as an occasional pleasure rather than an everyday food. One sausage is a sufficient portion, served with vegetables to balance the meal. To reduce your salt and fat intake, choose poaching in water rather than frying with added fat. You will find a useful overview in our food calorie table, which lets you compare cured meats with one another.
For active people: given its fat content, knackwurst is not the best source of protein. If your goal is to bulk up or recover, turn to lean meats such as chicken breast or turkey breast, which are better at supporting muscle mass without excess fat. Knackwurst can still be a treat at a convivial meal, provided you fit it into a balanced day. To optimise your protein intake, targeted solutions such as protein powder can top up your diet around exercise.
Storage: keep your sausages in the fridge in their packaging and eat them before the date shown. Once cooked, they keep for two to three days in the fridge. If you like smoked cured meats, also try the cervelas or smoked sausage, and explore our whole meat section for more variety. In short: a tasty cured meat, to enjoy in moderation and with good pairings.