Best Pickled Knackwurst Recipes

PICKLED KNACKWURST

Pickled Knackwurst image

Make and share this Pickled Knackwurst recipe from Food.com.

Provided by southern chef in lo

Categories Pork

Time P3DT10m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 medium bermuda onion
1 1/2 lbs knackwurst of frankfurters

Steps:

Bring mixture to a boil, then simmer for 10 minutes. Cool.
Slice 1-1/2 pounds of knackwurst on a angle in ½-inch pieces. Cut onion into thin slices.
In a 2 quart jar, alternate sausage and onion. Pour juice over it. Refrigerate for 3 days. Then you're ready to eat. Keep in refrigerator.

Nutrition Facts : Calories 1156.5, Fat 94.4, SaturatedFat 36.8, Cholesterol 170.6, Sodium 5583.7, Carbohydrate 26, Fiber 0.8, Sugar 15.8, Protein 39.9

EASY KNACKWURST AND SAUERKRAUT

Easy Knackwurst and Sauerkraut image

Simple meal we like to eat around Oktoberfest time. Serve with mashed or boiled potatoes, good hot German mustard, dark rye bread and beer (cider for the kids).

Provided by Lisa1

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb sauerkraut
caraway seed (to taste, I use 1/2 to 1 tsp)
1/2 teaspoon brown sugar (optional)
1 lb knackwurst of frankfurter

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.

Nutrition Facts : Calories 368.5, Fat 31.6, SaturatedFat 12.3, Cholesterol 56.9, Sodium 2024.1, Carbohydrate 6.8, Fiber 2.8, Sugar 2, Protein 14.2

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

Ingredients

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.

PICKLED KNOCKWURST

Pickled Knockwurst image

This intriguing recipe is from "Savannah Style" a cookbook published by the Jr. League there in 1980.

Provided by Dan-Amer 1

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 1/2 lbs knockwurst, sliced on a angle into 1/2 inch slices
1 medium bermuda onion, sliced into thin rings

Steps:

.In a saucepan combine water, vinegar, sugar, salt, pepper corns, and allspice. Bring mixture to a boil, then reduce heat and let simmer for 10 minutes.
Cool the mixture down to lukewarm, then arrange the knockwurst and onion in a 2 quart jar, alternating layers. Pour marinade over.
Cover the jar and let marinate for 3 days in your refrigerator.

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