While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Knackwurst is a pudgy, medium-textured link. Traditionally made of a pork and beef blend, they are well suited to being served on a bun with sauerkraut or cooked onions, or with tangy-sweet sauerkraut in a casserole. They are fantastic whether grilled, broiled, or gently pan-fried.
