All about German sausages > Knackwurst
What's the "knack" in Knackwurst? Because the casing is tough, it gives a "knack" (cracking sound) when you bite into it. If you prefer a less tough casing, feel free to peel away the outer casing before cooking.
Knackwurst are similar to Frankfurters, but thicker and shorter with slightly different seasoning.
Fully cooked, these wonderful pork and beef sausages are a treat served many different ways.
If frozen, defrost slowly in refrigerator (do not thaw at room temperature).
To get the Bratwurst to a nice, dark brown color, brush them with beer before grilling or frying.
To prevent the Bratwurst skin from splitting, heat them in hot (not boiling) water for 5 minutes. Fry them in a frying pan with a little oil or butter.
For a different flavor, add fresh sage, rosemary, or oregano to the frying pan and brown the Bratwurst with the herbs.
This product is fully cooked in a natural casing. Try it pan fried or on the grill, served with Potato Salad, Sauerkraut, with your favorite German Mustard.
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