Best Easy Knackwurst And Sauerkraut Recipes

Knockwurst with Sauerkraut and Potatoes image

Provided by Jamie Geller

Time 35m

Yield 8

Number Of Ingredients 10

2 tablespoons canola oil
1 medium onion, coarsely chopped
2 (16-ounce) packages beef knockwurst
1 (32-ounce) jar sauerkraut, drained
1 cup shredded carrots*
1 clove garlic, minced
1 tablespoon caraway seeds
2 cups Manischewitz All Natural Chicken Broth
6 medium potatoes, peeled and quartered
¼ cup chopped parsley

Steps:

1. In a large heavy-bottomed saucepan, heat oil over medium heat. Add onions and knockwurst, cook for 5 minutes, turning often. 2. Add sauerkraut, carrots, garlic, caraway seeds, and broth; stir to combine. Nestle potatoes into knockwurst and sauerkraut. Cover and cook over high heat for 25 minutes or until potatoes are fork tender. 3. Sprinkle with parsley prior to serving. * Store-bought bags of shredded carrots can help you cut down your time at the grater. Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW. Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.

Nutrition Facts :

Oktoberfest Knockwurst image

Provided by lazyme

Categories Pork

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (32 ounce) package sauerkraut, drained
5 large red potatoes, sliced
1 1/2 lbs knockwurst, chunked
caraway seed, to taste
1/4 cup brown sugar (to 1/2 cup)
1 cup chicken broth
5 large granny smith apples, cored, diced

Steps:

Layer in either a Dutch oven for stove top cooking, or in a crockpot.
Begin with potatoes, then sauerkraut, then a sprinkling of caraway seeds and half the brown sugar, then the apples, then the knockwurst, then the chicken broth, then the rest of the brown sugar.
Cover and cook on low for stove top, for 2 hours.
If using the crockpot, cover and cook on LOW for 7 hours.

Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 (16-ounce) package (4 links) knockwurst
1 tablespoon butter
1 pound sauerkraut, rinsed and drained
1 teaspoon caraway seeds
1 bay leaf
1/2 teaspoon whole peppercorns
1 cup dark German beer
Spicy mustard
1 loaf pumpernickel, sliced
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 medium to large yellow onion, quartered then thinly sliced
1 green apple, cored and thinly sliced
6 thin cut boneless smoked pork chops, halved on an angle, available near packaged ham in meat case
1 cup dark German beer
1/2 pound each of 2 cheese selections such as: beer kaese, bruder basil, muenster
Sour pickles
1 bag Bavarian pretzels

Steps:

Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!