Second only to beer, bratwurst is hands-down one of Germany’s most valuable and widely appreciated culinary contributions. A durable, no-fuss griller, brats are generally made from some combination of veal, pork, and beef -- or (less traditionally -- and, to be honest, less deliciously) turkey and chicken -- and come in a wide range of flavors and varieties. OG brats are beautiful just as they are, of course, but those inclined to branch out should try Nürnberger Rostbratwurst (small marjoram- and cardamom-infused pork links), Coburger Bratwurst (made with nutmeg, lemon zest, and coarsely ground beef or veal), and American-made gems like cheddar & beer brats.
Tender veal and pork come together in holy, garlicky matrimony in this lightly smoked, natural-casing German sausage. The short & stubby pre-cooked links are easily found in most US grocery stores and only take a few fiery minutes to reach peak skin-snapping readiness. Juicy and succulent, grilled knockwurst can be enjoyed on its own with mustard and sauerkraut or chargrilled, split down the middle, and served on a slice of crusty bread.