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Recipes

Cooking Instructions for Knackwurst, Bratwurst, and Bauerwurst.

Grilling...
Before putting Bratwurst/Knackwurst/Bauerwurst 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.

Frying....
Place frying pan over a medium heat and melt a small amount of butter to aid in browning the Bratwurst/Knackwurst/Bauerwurst. 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/Bauerwurst per person.


Frankfurter

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. 


German Sauerkraut

1 18 oz. can Imported Sauerkraut
2 strips of Bacon
1 tbsp Oil
1/2 tsp Pepper
1 tsp Maggi seasoning
2 Cups Water
1 tsp Corn Starch
1/2 Cup Water
2 Bay leaves
1/2 tsp ground Caraway Lightly brown onions and bacon. Add sauerkraut, seasonings, and 2 cups of water. Simmer over low heat 45 min to 1 hour - stir in cornstarch mixed with water. Do not boil sauerkraut. 


Lite Wurst Salad

1/2 lb Strips of Schinkenwurst, Jagdwurst, Head cheese, or your 3 favorite Geier lunchmeats
1/2 Bell Pepper, diced
1/2 Onion, diced
1 Pickle, diced
1/4 Cup Vinegar, diluted with a bit of water
1 tsp Sugar
1 tbsp Oil
Mix all ingredients together and let marinate in the refrigerator at least 4 hours. Best when marinated overnight.
 

Wurst Salad 

1/2 lb strips of three of your favorite Geier lunchmeats
German Pickles - sliced in strips and chopped
3/4 cup Mayonaise
2 Eggs, hard boiled, sliced in strips
1/4 lb. Swiss Cheese, cut into strips
Salt and Pepper to taste
Mix all ingredients together and set in the refrigerator at least 4 hours. Best when marinated overnight.