Pickled Knockwurst Recipes

PICKLED KNOCKWURST

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.

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.

PICKLED KNACKWURST

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.

CHOUCROUTE GARNIE

Steps:

• Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
• Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
• Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

KNOCKWURST SAUSAGE

Steps:

• Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8").
• Mix with beer and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
• Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.
• Finish cooking in C-VAP (steam cooker) until 155 degrees internal temperature.
• Then, grill on a grill to get them grill marks.
• Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives).