Knockwurst vs Bratwurst

Knockwurst vs Bratwurst

It might sound like a heavyweight battle and for some sausage lovers it is, as far as weighing the pros and cons of knockwurst vs bratwurst. It isn’t just a case of semantics and wordplay, especially in Germany. Many German towns and regions take their sausages (and the differences and elements that make them unique) very, very seriously. While knockwurst (technically knackwurst), bratwurst, bockwurst, and other sausages are often cooked the same way, the ingredients and serving style for each varies a good bit. Knockwurst vs Bratwurst: the Basics Before we break down each sausage, let’s agree that it doesn’t have to be a battle and that there’s more than enough love to go around when it comes to knockwurst vs bratwurst. If you love a great brat, you’re almost guaranteed to be a knockwurst fan as well. And vice versa. The ingredients and taste are different but that same basic joy of great grilled meat — plus some beer — applies equally to both knockwurst and bratwurst. Bratwurst are probably more easily found as far as buying them locally but knockwurst are also popular. Your best bet for great bratwurst and other sausages will be in the Brat Belt of the U.S. in states such as Wisconsin, Minnesota, Michigan, and Illinois. Kewauskum, Klement’s, Carle’s, and Usinger’s are just a few of the famous sausage makers from this area. In This Corner: Bratwurst Hopefully you’re familiar with brats but we’ll start at the beginning, just in case. Bratwurst is traditionally made from pork and veal, with a fairly light load of spices added. Some bratwursts are now made with a pork...