The main difference between these two sausages is that the Knackwurst has a special type of sausage casing that makes it knack, or snap, when you take a bite, while the Bratwurst casing is a bit less "snappy." The Bratwurst is also a bit lighter in color than the dark red Knackwurst because it is typically boiled before it is grilled, and the pre-boiling makes the Bratwurst look white.
If you're a vegetarian, you can skip the sausages and order a large bowl of Bratkartoffel mit Champignons (Braht-kar-toffel mit Champin-yons), which is pan-fried potatoes and sauteed mushrooms topped off with garlic cream sauce.
For dessert, I tried a piece of the traditional Saxon Eierschecke cake. The Eierschecke is a very light sheet-cake with egg foam, cream curd, vanilla pudding and spongecake layers.
I was very excited to try all of the foods at the market, and fortunately I enjoyed eating everything I tried. My Bratwurst and bowl of Bratkartoffel mit Champignons were very warming and filling on a crisp fall day. My slice of Eierschecke cake and a cup of coffee were a perfect, light way to end my day of sampling different foods.
Several Bratwurst and Knackwurst are grilled on a large grill together, and Brötchen are toasted on the outer edge of the grill. Before the Bratwurst is put on the grill, it is boiled in a large pot of water.
The Bratkartoffel mit Champignons is prepared by pan-frying sliced potatoes in oil and sauteeing the mushrooms.
