Best Knockwurst Or Weiners Recipes

KNOCKWURST OR WEINERS

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Combine meats and grind coarsely.
• Add remaining ingredients, thoroughly knead by hand, and grind again.
• Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end.
• Stuff ground meat into casings and twist into 6" lengths.
• Place in a heavy kettle with water to cover.
• Bring to a boil and simmer 10 minutes.
• Drain and rinse in cold water.
• Refrigerate until ready to use (no longer than three or four days) or freeze.
• They must be cooked again before being eaten.
• Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.

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.

SAUSAGE AND SAUERKRAUT

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.

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.

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

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

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

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.

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.