Best Knockwurst Or Weiners Recipes

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KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION



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!

SAUSAGE AND SAUERKRAUT



Sausage and Sauerkraut image

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Provided by DOEMARK

Categories     World Cuisine Recipes     European     German

Time 3h35m

Yield 5

Number Of Ingredients 7

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds
¼ cup brown sugar
1 apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

Steps:

  • Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g

KNOCKWURST WITH BRAISED CABBAGE AND APPLES



Knockwurst with Braised Cabbage and Apples image

Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

4 tablespoons unsalted butter
2 medium onions, thinly sliced
3 pounds green cabbage (about 1 head), cored and thinly sliced
1 large, tart green apple, such as 'Granny Smith,' peeled, cored, and chopped
1 cup apple cider
1/3 cup cider vinegar
2 tablespoons packed light-brown sugar
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
9 knockwurst (about 2 pounds)
Whole-grain mustard, for serving

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.

KNOCKWURST WITH BRAISED CABBAGE AND APPLES



Knockwurst with Braised Cabbage and Apples image

Yield serves 6

Number Of Ingredients 11

4 tablespoons unsalted butter
2 medium onions, thinly sliced
3 pounds green cabbage (about 1 head), cored and thinly sliced
1 large, tart green apple, such as Granny Smith, peeled, cored, and chopped
1 cup apple cider
1/3 cup cider vinegar
2 tablespoons packed light-brown sugar
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
9 knockwurst (about 2 pounds)
Whole-grain mustard, for serving

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.

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