By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
14 matchesDishes from other countries' kitchens, made from the same core ingredients as Knipp with Fried Potatoes and Pickles. The percentage is the share of ingredients the two recipes have in common.
Classic Bubble and SqueakIn the United Kingdom · same ingredients67%
Tartiflette: Hearty Savoyard Potato, Bacon, and Reblochon GratinIn France · same ingredients63%
Authentic Cornish PastyIn the United Kingdom · same ingredients62%
Knipp is a hearty, traditional North German groats sausage, often mixed with pork and beef. It's typically pan-fried until crispy and served with golden-brown fried potatoes and tangy pickled gherkins, offering a wonderfully rich and satisfying meal.
According to eatmundo's ingredient comparison, the closest dish to Knipp with Fried Potatoes and Pickles from another cuisine is Classic Bubble and Squeak (United Kingdom): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by peeling 500g of potatoes and boiling them in salted water until tender, about 15-20 minutes. Drain them well and let them cool slightly, then slice them into roughly 0.5 cm thick rounds.
- 2
While the potatoes are cooking, carefully remove the casing from 400g of Knipp sausage. In a large non-stick skillet, melt 1 tablespoon of butter or lard over medium heat. Add the Knipp and break it up with a spoon.
- 3
Fry the Knipp for about 8-10 minutes, stirring occasionally, until it's nicely browned and crispy in parts. Remove the Knipp from the pan and set it aside, leaving any rendered fat in the skillet.
- 4
Add 2 tablespoons of fresh butter to the same skillet (if needed, or use the Knipp fat). Add 1 large chopped onion and sauté over medium heat until translucent and slightly caramelized, about 5-7 minutes.
- 5
Increase the heat to medium-high. Add the sliced potatoes to the skillet with the onions. Fry them, turning occasionally, for 10-15 minutes until they are golden brown and crispy. Season with salt and freshly ground black pepper to taste.
- 6
Return the fried Knipp to the skillet with the potatoes and onions. Toss gently to combine and heat through for 2-3 minutes.
- 7
In a separate small pan, quickly crisp up 100g of diced bacon until golden and crunchy, about 5 minutes. Drain any excess fat.
- 8
Serve the Knipp and fried potatoes immediately, garnished with the crispy bacon and accompanied by several sliced pickled gherkins (Gewürzgurken). The tang of the pickles perfectly balances the richness of the dish.
Frequently Asked Questions
What is Knipp with Fried Potatoes and Pickles?
Knipp with fried potatoes and pickles is a hearty German dish originating from Lower Saxony and Bremen. It consists of a dense groats sausage fried and combined with onions and fried potatoes, garnished with crispy bacon and served with pickled cucumbers, typically eaten as a substantial main meal.
How should Knipp be prepared for frying, and what texture should I aim for?
Knipp is typically removed from its casing and crumbled into small pieces or sliced into thick discs before frying. You should aim for a crispy, browned exterior with a tender, flavorful interior.
What type of potato is best for making crispy fried potatoes in this dish, and what's a tip for extra crispiness?
Use waxy or all-purpose potatoes like Yukon Gold or red-skinned varieties as they hold their shape well. For extra crispiness, consider par-boiling them briefly before frying.
What's the best way to incorporate the bacon to enhance the flavor of both the Knipp and potatoes?
Crisp the bacon separately in a small pan until golden and crunchy, then drain any excess fat. Cook the Knipp in butter or lard and the potatoes in butter or the Knipp fat, and use the crispy bacon as a garnish when serving.
What kind of pickles are traditionally served with this dish, and why are they so important?
Traditionally, sour dill gherkins or robustly pickled cucumbers are served. Their sharp acidity is crucial for cutting through the richness of the Knipp and fatty fried potatoes, balancing the meal.
