Cooking Instructions for
Knackwurst, Bratwurst and Bauernwurst
Before putting Bratwurst/Knackwurst/Bauernwurst on the grill, be sure your charcoal has burned at least 20-30 minutes and is covered with a white/gray ash. If the fire is too hot, the casing will sometimes split. It is a good idea to have a container of water next to your grill. Water sprinkled on the fire will eliminate flare-ups if they occur while cooking. Turn sausage often to brown evenly on all sides. Do Not Overcook. Serve immediately on a bun or roll.
Place frying pan over a medium heat and melt a small amount of butter to aid in browning the Bratwurst/Knackwurst/Bauernwurst. Turn often, preferably with a pair of tongs as a fork may pierce the casing and allow flavorful juices to escape. Again, Do Not Overcook. Serve when piping hot and golden brown.
When planning for your meal, remember that a normal adult appetite generally calls for two Bratwurst/Knackwurst/Bauernwurst per person.
Grilling: Same as Bratwurst
Stove top: Bring water to a boil. Place frankfurter in boiling water, take off burner, let sit for ten minutes. You will have the perfect Frankfurter. Never boil frankfurters. Not only will you lose flavor, but the casing will get tough.