There’s something deeply satisfying about gathering around a crackling fire on a cool November evening — sparks floating into the night air while the aroma of sizzling sausages fills the air.
This Bonfire Night, skip the ordinary hot dogs and experience something truly special: grilling authentic German sausages over an open fire.
It’s a centuries-old tradition in Germany and Austria, and it’s the perfect way to warm up your 5th of November celebrations.
Grilling German sausages over an open fire — a Bonfire Night tradition inspired by Germany’s rustic Stockwurst style. Perfect with Bratwurst or our Käsekrainer-style Cheese Frankfurter.
At The Sausage Haüs, we’ve spent generations perfecting the craft of sausage-making — from Bratwurst and Krakauer to our legendary Cheese Frankfurter (the authentic Käsekrainer).
Here’s how to make them shine over the flames.
Why German Sausages Are Perfect for Bonfire Night
British Bonfire Night traditions and German grill culture have something in common: both celebrate warmth, community, and great food cooked over fire.
But while British bangers are often designed for frying pans or ovens, German sausages are built for the grill.
They’re gently smoked, made with natural casings, and balanced with just the right fat content so they caramelise beautifully over glowing embers.
That’s why Bratwurst, Krakauer, and Cheese Frankfurter don’t burst or dry out — they crisp on the outside and stay juicy inside, filling the air with an irresistible smoky aroma.
The Tradition of Open-Fire Grilling in Germany
In Germany and Austria, grilling over an open flame is called “Stockwurst” — literally stick sausage.
It’s as rustic as it gets: people thread a sausage onto a wooden skewer and hold it over the embers of a campfire or garden grill until the skin crackles.
This simple tradition has been part of German life for generations — at lakesides, ski lodges, and backyard gatherings.
Bringing that to Bonfire Night feels like a perfect cultural match: smoky firelight, good company, and great sausages.
Choosing the Right German Sausage for the Fire
Different sausages behave differently over open flames. Here’s how to pick the best one for your bonfire:
Bratwurst
The all-round classic. Coarsely ground pork with a mild seasoning of marjoram and white pepper. It browns evenly and develops a beautiful crisp snap.
Krakauer
A little spicier and smokier, made with garlic and paprika. Its denser texture holds up perfectly over open flames.
Cheese Frankfurter (Käsekrainer)
Our signature sausage. Filled with Emmental cheese that melts as it warms, giving you creamy bursts inside every bite. It’s indulgent, comforting, and a guaranteed crowd-pleaser.
All three from The Sausage Haüs are lightly smoked and fully cooked, so they’re safe to reheat gently over an open fire — ideal for outdoor cooking.
Authentic German sausages grilling over glowing embers — a perfect Bonfire Night moment. Bratwurst, Krakauer, or Käsekrainer (Cheese Frankfurter) taste best when cooked slowly over real wood fire.
Authentic German sausages grilling over glowing embers — a perfect Bonfire Night moment. Bratwurst, Krakauer, or Käsekrainer (Cheese Frankfurter) taste best when cooked slowly over real wood fire.
How to Grill German Sausages Over an Open Fire
1️⃣ Build the Right Fire
Use hardwood logs or briquettes. Let them burn down until you have glowing embers — flames are too hot and will split the casing.
Spread the embers evenly and keep a steady medium heat.
2️⃣ Set Up Your Cooking Area
If you’re using a grill grate, set it 15–20 cm above the coals.
Alternatively, skewer the sausages with long metal or wooden sticks (just like traditional German Stockwurst).
3️⃣ Brush with a Little Oil
Lightly coat the sausages with neutral oil to prevent sticking and help browning.
4️⃣ Grill Slowly and Turn Often
Patience is key. Rotate every minute or two so the sausages cook evenly without burning.
You’ll know they’re ready when the casing turns golden-brown and starts to sizzle slightly.
5️⃣ Don’t Pierce the Skin
Keep all that delicious juice — and cheese, in the case of our Käsekrainer — locked inside.
6️⃣ Serve Hot and Fresh
Once browned, remove them from the heat, rest for a minute, and serve immediately.
Traditional German sausage grilled on a stick – known as Stockwurst in Germany. A fun and authentic way to cook Bratwurst or Käsekrainer (Cheese Frankfurter) over an open fire.
The Secret Star: Käsekrainer (Cheese Frankfurter)
If you want to impress your guests this Bonfire Night, there’s one sausage that always steals the show: the Käsekrainer — known in the UK as our Cheese Frankfurter.
Made with premium pork, traditional spices, and real Emmental cheese, it melts gently when grilled, creating tiny pockets of creamy goodness inside the sausage.
That’s why it’s such a hit at Austrian ski huts and German Christmas markets — and now it’s just as popular here in the UK.
Residential customers can even buy our Cheese Frankfurter — the authentic Käsekrainer — at Farmfoods stores nationwide.
Whether you pop it in a bun or serve it on a plate with mustard, it’s the ultimate comfort food for chilly November nights.
Bonfire-Night-Style Serving Ideas
1. Käsekrainer Hot Dog
Serve our Cheese Frankfurter in a sesame bun with ketchup, mustard, and a few slices of jalapeño. The melted cheese and smoky flavour speak for themselves.
2. Bratwurst & Sauerkraut
A German classic. Pair juicy Bratwurst with tangy sauerkraut and a dollop of mustard. Perfect with a pint of beer by the fire.
3. Krakauer with Curry Sauce
Slice and serve with curry ketchup for a bold, smoky-spicy Currywurst twist.
4. Fire-Roasted Potatoes on the Side
Wrap small potatoes in foil and toss them into the embers while you grill. Serve them with butter, salt, and a sprinkle of chives. Or just do classic German Bratkartoffeln.
5. Pretzels & Mustard Dip
A warm soft pretzel and a Bavarian mustard dip make a simple yet perfect side for any grilled sausage.
Quick Tips for Grilling Success
- Use moderate heat: German sausages are pre-cooked, so you’re heating, not cooking.
- Watch for cheese: With Käsekrainer, melted cheese may bubble at the edges — that’s normal (and delicious).
- Avoid direct flames: Flames can cause splitting; glowing coals give even, smoky heat.
- Rotate constantly: A few seconds too long on one side can blacken the skin.
- Keep a lid or foil handy: It traps heat and helps melt cheese evenly inside.
Pairing Drinks for Bonfire Night
- German Lager or Pilsner: crisp and refreshing.
- Dunkel or Märzen: darker beers complement smoky flavours.
- Apple Cider: the sweetness pairs perfectly with cheese sausages.
- For kids: apple juice or malted soda keeps the theme authentic.
Why The Sausage Haüs Sausages Are Perfect for Open Fire Cooking
We make our sausages the traditional German way, using recipes perfected over three centuries through our partners at Remagen, a family butchery established in 1718.
Each sausage — whether it’s Bratwurst, Krakauer, or Käsekrainer — is:
- Made from premium pork cuts
- Smoked naturally over beechwood
- Seasoned with authentic German spices
- Fully cooked for easy reheating
That means you don’t need to worry about under-cooking at the fire — just warm them through and enjoy.
And unlike typical British sausages, ours contain no fillers or breadcrumbs, ensuring a pure, meaty bite and the perfect snap.
Bonfire Night, The German Way
Firelight, warmth, laughter, and great food — that’s what Bonfire Night should be all about.
This year, bring a little bit of Germany’s grilling tradition to your celebration.
Swap the supermarket hot dogs for authentic German sausages — the kind made for open fire cooking.
Whether it’s our Bratwurst, the spicy Krakauer, or the creamy Cheese Frankfurter (Käsekrainer), you’ll taste 300 years of craftsmanship in every bite.
So grab a stick, gather your friends, and let the fire do the rest.
Because some traditions are even better when shared — and few things bring people together like sausages sizzling over an open flame.
Frequently Asked Questions
Absolutely. The same slow-heating method applies. Place them over medium heat, turn frequently, and avoid piercing the casing. You’ll get the same smoky flavour and golden-brown finish.
Yes! This traditional method is called Stockwurst in Germany. Simply thread a sausage onto a sturdy stick and roast it slowly over the fire. It’s a fun, rustic way to enjoy Bonfire Night or any outdoor gathering.
The cheese inside Käsekrainer-style Cheese Frankfurters melts gently, creating creamy pockets within the sausage. That’s part of their charm — just don’t overheat them or pierce the casing.
Let the fire burn down to red-hot embers before grilling. Flames cause charring and can burst the casing. Rotate your sausages regularly and maintain a safe distance from direct heat.
Traditional sides include sauerkraut, potato salad, mustard, crusty rolls, or curry ketchup. For Bonfire Night, you can also pair them with roasted potatoes, pretzels, or a cold German beer.
Use hardwood logs like beech, oak, or ash. They produce even heat and a mild smoky flavour without excessive soot. Avoid softwoods such as pine, which burn too quickly and can release resin that affects taste.
Authentic German sausages are perfect:
- Bratwurst for classic flavour
- Krakauer for smoky spice
- Cheese Frankfurter (Käsekrainer) for creamy indulgence
All three from The Sausage Haüs are ideal for open-fire cooking.
The best method is to cook them slowly over glowing embers, not direct flames. Keep the sausages about 15–20 cm above the coals, turning often. This ensures they heat evenly without splitting — perfect for Bratwurst, Krakauer, or Käsekrainer (Cheese Frankfurter).
German sausages like Bratwurst or Käsekrainer are pre-cooked and lightly smoked, so they only need gentle reheating. British sausages are usually raw and require longer cooking, which can make them split or dry out over open flames.
You can find The Sausage Haüs range — including Bratwurst, Krakauer, and Cheese Frankfurter (the authentic Käsekrainer) — at select retailers and Farmfoods stores across the UK, or directly through catering suppliers.
