Best Hot German Potatoes And Knockwurst Recipes

KNOCKWURST WITH SAUERKRAUT AND POTATOES

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.

OKTOBERFEST KNOCKWURST

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.

EASY KNACKWURST AND SAUERKRAUT

Steps:

• Put sauerkraut in a large saucepan (add a little liquid if necessary - water, white wine, broth or beer).
• Mix in caraway seed and brown sugar (if using).
• Put knackwurst on top.
• Cover and cook on low heat 30-35 minutes.

KNOCKWURST WITH BRAISED CABBAGE AND APPLES

Steps:

• Melt butter in a large heavy-bottomed pot over medium-low heat. Add onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
• Stir in cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until cabbage is very soft, about 1 hour.
• Tuck sausages into cabbage; cover pot. Cook until heated through, about 20 minutes. Serve with mustard.

BRATWURST WITH SAUERKRAUT AND POTATOES

Steps:

• Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
• Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
• Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
• While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
• To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.

KNOCKWURST WITH BRAISED CABBAGE AND APPLES

Steps:

• Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
• Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.
• Tuck the sausages into the cabbage; cover the pot. Cook until heated through, about 20 minutes. Serve with mustard.

HOT GERMAN POTATOES

Steps:

• Heat oven to 400 degrees, Cook Bacon until crisp.
• Drain Bacon; reserve 2 tablespoons bacon drippings.
• In ungreased 2 to 2 1/2 quart casserole dish, combine bacon drippings, potatoes and sauce mix.
• Stir in sugar, Celery seed, pepper, milk, vinegar and Worcestershire sauce until well mixed.
• Add Sauerkraut, pimento and cooked bacon; mix well.
• Bake for 40 to 50 minutes or until potatoes are tender.
• Let stand 5 minutes.
• Stir.

GERMAN SAUERKRAUT & BRATWURST & BACON ONION POTATOES

Steps:

• 1. Melt 3 T. butter in large skillet. Over medium heat, brown the apples and onions in the melted butter, until they are nicely caramelized and tender, stirring constantly.
• 2. Put WELL-RINSED AND DRAINED sauerkraut in the pan with the apples and onions. Sprinkle the brown sugar over all, and toss well in the browned butter that's in the pan.Turn to LOW, add the beer, black pepper and [optional] caraway seed. Cover. Cook the sauerkraut/apple/onion/brown sugar/beer mixture over very low heat, stirring occasionally, until it's caramelized and a nice, golden brown color. I have actually let mine cook for as much as a couple of hours, on VERY LOW heat. Stir occasionally, to bring the browned stuff up from the bottom and give the rest of it a chance to brown. Don't let it burn, but a very slight scorch is a good thing. When it's browned to your satisfaction, slide it off the heat,and let it sit.
• 3. ABout 1/2 hour before you want to eat, prepare the bratwurst: In a large skillet, place the bratwurst, water, and 2 T. of butter. Bring to a boil, then turn heat down to med., and cook 10 - 12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. The water will cook the brats through, and then all boil out, but the butter will cling to the brat skins, and brown them nicely. Turn, as needed, to keep them from burning on one side.
• 4. While brats are simmering/browning, do the Bacon Onion Potatoes: preheat a large saute' pan on medium, 2 - 3 minutes. Cook the bacon until crispy, and chop it into small pieces. Pour off most of bacon grease, but do not wipe out pan. Place bacon pieces, onions and vinaigrette in pan and cook 5 - 6 minutes, stirring frequently, until onions are caramelized. Add remaining ingredients, cover and simmer on LOW until potatoes are cooked through, approx. 25 minutes. Keep covered so the won't cook dry. You can add a splash of beer, if necessary, and if desired, to keep potatoes moist and to "steam" cook them. Stir occasionally, gently, to keep from breaking potatoes apart.
• 5. IF YOU DESIRE: after the brats are nicely browned, you can put them IN with the kraut, and smother them together for awhile, to let flavors blend, OR serve separately.
• 6. Serve with dark brown bread and butter, some applesauce, and dark brown mustard. A real authentic German meal, as prepared in the Hessen style. The photos are mine, just as I made it two nights ago. It was fabulous!