Best 4 Grilled Knockwurst Recipes

GRILLED BRATWURST WITH CARAMELIZED ONIONS

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

GRILLED KNOCKWURST

Steps:

• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into 1/2-inch slices. Serve with grilled mushrooms and garlic.
• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 × 18 inches. Place foil on a work surface; lay parchment on top. Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.
• Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
• Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet; let stand 5 minutes before serving.

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.

CORNED BEEF AND KNOCKWURST SANDWICH

Steps:

• Slice knockwurst into long slices.
• Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
• Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
• Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.