Iconic products of the Alsatian region, knackwurst sausages have become popular far beyond their region of origin. Today, they are a staple in the refrigerators of many French people*. Historically associated with traditional dishes like sauerkraut, they now occupy a prominent place in numerous uses: as a snack with hot dogs, as an appetizer with sausage rolls, or in fast food and out-of-home dining.
A specialty rooted in the terroir of Eastern France
The knackwurst is a true symbol of Alsatian culinary heritage. Its name is thought to come from the German word Knacken , meaning "to crack," referring to the characteristic sound the sausage makes when you bite into it. This distinctive feature is an integral part of its identity and appeal.
A sausage with a fine stuffing
Knacks belong to the family of sausages with a fine stuffing . They are mainly made from pork, but can also include other meats (such as beef or poultry) depending on the recipes, specialties and product names.
Knackwurst can be made from pork, beef, or poultry. Strasbourg sausage is historically made from pork and/or beef, and is generally pinkish in color. Frankfurt sausage , on the other hand, is made entirely from pork. Finally, Viennese sausage is made exclusively from veal and pork.
Standard "knack" and superior "knack": what are the differences?
A superior knackwurst is not a different sausage in nature, but a knackwurst subject to stricter specifications. Its composition is more closely regulated and its technological criteria are more demanding.
Superior knackwurst is distinguished in particular by a more restricted list of ingredients and additives. For example, the use of mechanically separated meat is not permitted in superior knackwurst.
The technological criteria are also more restrictive for the superior knack.
Certain premium terms such as "traditional , " "old-fashioned," or "just like in the old days" are also regulated by the Code of Practice. To use these terms, the product must belong to the higher category . Furthermore, it must not contain any additives other than nitrite, ascorbic acid, and sodium ascorbate , and only natural flavorings may be used.
André Bazin's expertise
At André Bazin, we've chosen to develop knackwurst sausages free of allergens, MSG, and naturally smoked . Many recipes on the market include milk proteins. We've opted to eliminate these allergens to offer products suitable for a wider range of uses and consumers.
To achieve this, we reworked our manufacturing processes and reformulated our recipes by replacing these ingredients.
We have also removed MSG from all of our recipes. These have been replaced by specific work on seasoning, through the use of spices and natural flavorings , in order to preserve the taste and aromatic balance of the product.
Furthermore, we have chosen not to use mechanically separated meat in our knackwurst, in keeping with our product quality principles. Our meats are prepared with care.
Finally, André Bazin offers a wide range of knacks , with different formats, lengths and types of cut, in order to meet the needs of all its customers, both in PAI and Foodservice.
Sources:
**Code of Practice for Charcuterie, Cured Meats and Meat Preserves updated in 2025.
*Meat and egg consumption in 2024, FranceAgriMer based on Worldpanel by Numerator
https://www.franceagrimer.fr/sites/default/files/2026-02/STA-VIA-Consommation_des_produits_carn%C3%A9s_et_oeufs_en_2024_0.pdf
