Knipp

thumb|Knipp, raw thumb|Knipp, warm on wholemeal bread thumb|A plate of pan-fried Knipp with apple sauce 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 Saxon 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 long and 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.