Knipp
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 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". 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 considered to be a 'poor man's food', as it is made from offal and from butcher's scraps.