Knackwurst, also known as knockwurst, is a preboiled, fully cooked German sausage typically made from ground beef, pork or a combination and heavily seasoned with garlic. When heated, the outer casing of knackwurst becomes crispy, giving it a texture different from other sausages such as bratwurst. It is best to choose a low-fat method like steaming, grilling or broiling when preparing knackwurst since the sausages are high in fat, saturated fat, cholesterol and sodium.
Fill a large stockpot with water, beer, broth or a combination. Bring the liquid to a boil over high heat.
Take the stockpot off the heat. Place the knackwurst into the liquid. Put the pot's cover in place and allow the sausages to stand, undisturbed, for 10 to 15 minutes.
Remove the steamed knackwurst with tongs. Serve the sausages as is, or grill or broil them to enhance the crispy exterior characteristic of knackwurst.
- Association of Nutrition & Foodservice Professionals: Summer Grilling Sausage Style
- German Food Guide: Knackwurst (Knockwurst)
- German Food Guide: Wurst Categories
- USDA National Nutrient Database for Standard Reference: Basic Report - 07038, Knackwurst, Knockwurst, Pork, Beef
- Epicurious: Sausage for Oktoberfest
- Hot Dog City: Tips for Cooking Linked Sausages
- The Global Gourmet: Cook Your Wurst! It's Oktoberfest - A Guide to German Sausages
- USDA: National Nutrient Database for Standard Reference: Knackwurst, Knockwurst, Pork, Beef