Knockwurst with Sauerkraut
eatoplan
November 18, 2024
Prepare the Knockwurst:
- Heat a medium fry pan over medium heat and add a small amount of butter.
- Cook the knockwurst, turning occasionally, until browned, about 10–12 minutes. Set aside.
Prepare the Sauerkraut:
- Drain the sauerkraut, rinse thoroughly, and drain well. Set aside.
Make the Sauce Base:
- In a large pot, sauté the onion over medium heat until tender but not browned.
- Stir in the beer and bring to a simmer.
Thicken the Sauce:
- In a small bowl or measuring cup, mix together water, cornstarch, brown mustard, molasses, caraway seeds, allspice, and pepper until smooth.
- Gradually stir this mixture into the simmering onion and beer. Cook and stir until the sauce thickens and becomes bubbly.
Cook the Vegetables:
- Add the rutabaga to the pot, cover, and cook for 15 minutes, stirring occasionally.
Combine and Finish:
- Stir in the browned knockwurst, apple wedges, and sauerkraut.
- Cover and cook for an additional 15–20 minutes, or until the apples are tender and the flavors meld together.
Serve:
- Serve hot, pairing it with crusty bread or boiled potatoes for a complete meal.
Reviews
Ingredients:
Adjust Servings
| 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.
Mark as complete
2.
Prepare the Sauerkraut
Drain the sauerkraut, rinse thoroughly, and drain well. Set aside.
Mark as complete
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.
Mark as complete
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.
Mark as complete
5.
Cook the Vegetables
Add the rutabaga to the pot, cover, and cook for 15 minutes, stirring occasionally.
Mark as complete
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.
Mark as complete
7.
Serve
Serve hot, pairing it with crusty bread or boiled potatoes for a complete meal.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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