Knipp

Knipp also known as Bremer Knipp refers to the traditional food from Bremen, Germany and a specialty of the Lower Saxony.

Knipp is made from oatmeal gruel, pig's head, pig stomach, rind, beef liver and broth, seasoned with salt, allspice and pepper. Usually Knipp is about 30 cm long and 10-15 cm thick sausages. It is mostly eaten fried, with bread, with roasted or boiled potatoes and cucumber (pickled gherkins), applesauce and red beet or cold on black bread (pumpernickel).

In the past, it was said that Knipp or oatmeal with meat was a dish eaten by peat diggers. Offal and bacon rind were minced and mixed with oatmeal, then the Knipp was fried and served with fried potatoes and pickled gherkins or apple sauce. Nowadays, calf's liver and neck of pork replace offal. This traditional food still finds a place on the menus of Bremen and when in season, it is available is some groceries and some restaurants serving traditional food still has Knipp in their menus.

Where I live, there is an old family farmer who delivers their fresh produce every Friday morning using their old VW van. They usually sell seasonal fruits and vegetables, fresh eggs and when it is Knipp season they also sell Knipp together with other fresh products, it smells so good, but my German husband who was born in Bremen has not encouraged me to taste this product. Maybe, next time.

In the Lüneburger Heide, Knipp is made or produced from Heidschnuckenfleisch - meat of a heath sheep breed found in Lüneberger Heide and is called "Heidjer Knipp."

In Oldenburg Knipp is known as "Hackgrütze".

Knipp had long been known as a "poor man's food" and was in the mid-19th century that it was probably created for the first time by a man named Olaf Knippe.