Knockwurst with Sauerkraut
eatoplan
November 18, 2024
This Knockwurst with Sauerkraut is a hearty, German-inspired dish that combines savory sausage, tangy sauerkraut, and sweet apples in a rich beer-based sauce. The knockwurst is browned to perfection, adding depth to a pot of sautéed onions, rutabaga, and spices like caraway and allspice.
Simmered with molasses, mustard, and beer, the sauce brings out a warm, comforting flavor that ties everything together. Finished with tender apple wedges and briny sauerkraut, this one-pot meal is perfect served with crusty bread or boiled potatoes for a cozy, flavorful dinner that’s as satisfying as it is nostalgic.
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Ingredients:
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| 0.33333334cup onion chopped | |
| 1cup beer | |
| 1cup water | |
| 2tablespoons cornstarch | |
| 2tablespoons brown mustard coarse-grain | |
| 2tablespoons molasses | |
| 2teaspoons caraway seed | |
| 0.5teaspoon ground allspice | |
| 0.25teaspoon pepper | |
| 1large rutabaga peeled, cut into 1" cubes | |
| 1pound knockwurst fully cooked | |
| 2medium cooking apples cored, cut into 8 wedges each | |
| 16ounce sauerkraut drained and rinsed, canned |
Directions
1.
Prepare the Knockwurst
1. Heat a medium fry pan over medium heat and add a small amount of butter. | 2. Cook the knockwurst, turning occasionally, until browned, about 10–12 minutes. Set aside.
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2.
Prepare the Sauerkraut
Drain the sauerkraut, rinse thoroughly, and drain well. Set aside.
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3.
Make the Sauce Base
1. In a large pot, sauté the onion over medium heat until tender but not browned. | 2. Stir in the beer and bring to a simmer.
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4.
Thicken the Sauce
1. In a small bowl or measuring cup, mix together water, cornstarch, brown mustard, molasses, caraway seeds, allspice, and pepper until smooth. | 2. Gradually stir this mixture into the simmering onion and beer. Cook and stir until the sauce thickens and becomes bubbly.
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5.
Cook the Vegetables
Add the rutabaga to the pot, cover, and cook for 15 minutes, stirring occasionally.
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6.
Combine and Finish
1. Stir in the browned knockwurst, apple wedges, and sauerkraut. | 2. Cover and cook for an additional 15–20 minutes, or until the apples are tender and the flavors meld together.
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7.
Serve
Serve hot, pairing it with crusty bread or boiled potatoes for a complete meal.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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