The Best Sausages and the Wurst

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uncle eddie

Master of the Pit
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SMF Premier Member
May 14, 2016
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Central Missouri
Where I live in central Missouri there used to be 3 choices to get some delicious sausages and wursts:
  • Make it yourself,
  • Order it from afar, or
  • Load up a cooler when returning from a non-sausage/wurst deprived area.
NOW - One of our local restaurants has a butcher shop! It's not cheap, but the wife and I were thrilled that we now have some place local for our sausage and wurst desires.

Today I bought some Andouille sausage and 3 German sausages - Knackwurst, Weisswurst, and Kasekrainer sausage. My wife wanted some Kielbasa, so I have a store-bought version (Hillshire Farms) of that as well.

I fired up the old Brinkmann grill/smoker and got the temp up to around 400F. I used a little apple for smoke. Indirect heat the entire time. Pulled them when they hit 160F. It took about 20 minutes. I also made some soft pretzels and cheese dip to go with them and a big ole salad.

Bottom line in the taste test…
  • Winners were the Kielbasa and the Weisswurst - will buy these again and often
  • 2nd place goes to the Andioulle and the Kasekrainer sausage - The Andioulle is jambalaya worthy, but not grill-worthy. Kasekraner was just not my thing.
  • Last place was the Knackwurst – didn’t care for this grilled…but it will go into a future batch of Jambalaya!
Pictures follow:

Here is todays purchase. Andioulle - on top, Kasekrainer - bottom left, Weisswurst - bottom center, Knackwurst - bottom right.
IMG_5991.jpg


Prepped for the grill...
IMG_5992d.jpg


Getting close to done...
IMG_5994.jpg


Time to eat!
Kielbasa - top left, Weisswurst - top center, Andioulle - top right, Kasekrainer - bottom left, Kackwurst - bottom right.
IMG_5996.jpg
 
That is a good sausage connection to have! My only real complaint about specialty butcher shops is sometimes they go a little too heavy on the salt.

Too bad about their Knackwurst, I like veal in sausage better than beef and Knackwurst is similar to German and Polish sausages only with the addition of cloves and cumin.
 
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Nice haul Eddie . Poach that Weisswurst and peel the casing .
Dip in mustard . Eat before noon , but anytime is ok . Thats one of my favorites .
Love the knackwurst to .
 
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Nice haul Eddie . Poach that Weisswurst and peel the casing .
Dip in mustard . Eat before noon , but anytime is ok . Thats one of my favorites .
Love the knackwurst to .

Thanks chopsaw chopsaw . I love weisswurst and was so stoked to find it! Haven’t had it in years...since my last trip to Germany. I mostly had it “poached” then but it was also good grilled. Good mustard and good beer is a must!
 
last trip to Germany. I mostly had it “poached
Well heck , you got me beat by a mile . Lol . I made some last year . It came out good , but doesn't freeze well .
Swiss meats in Swiss Missouri has some great stuff . About an hour from me .
When you make another trip post up what you get .
 
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What a great looking and fun taste test. I’d try everything at least a few times and wash it down with a dark beer.

We have keilbasa all over the place here, lots of stores still make their own. There’s also a Keilbasa festival around here too...I guess that’s a good problem to have?
 
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Well heck , you got me beat by a mile . Lol . I made some last year . It came out good , but doesn't freeze well .
Swiss meats in Swiss Missouri has some great stuff . About an hour from me .
When you make another trip post up what you get .

chopsaw chopsaw - Swiss, MO is only an hour or so from here. I had no idea they made sausages and wursts. Maybe next time I head to Bay, MO I will take the long way through Hermann so I can stop at Swiss.
 
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Hermann wurst haus in Hermann is good to . They have a thing you sign up for . Make 5 lbs of sausage . Swiss meats has been on food network and best thing I ever ate . We used to get Weisswust and a cooked mettwurst . Some brats of course .
 
All the sausage looks good. Yeah, Knackwurst doesn't do well on the grill IMHO. While in Germany I damn near started WWIII putting those on a grill! My then future MIL. Had a fit when I did that. I thought the pot of water on the burner next to the grill was for the potato dumplings!
You poach those. Then put them on a hard roll with a good smear of sharp mustard.
 
Looks Great, Unc!!!
Just right for Game time Snacking!!
A few slices of each would make Me Happy!!!
Like.

Bear
 
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