Best 9 Pickled Knockwurst Recipes

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**Discover the Tangy Delight of Pickled Knockwurst: A Culinary Journey of Flavors and Tradition**

Embark on a culinary adventure with pickled knockwurst, a delectable dish that combines the savory flavors of smoked sausage, the tangy zest of vinegar, and the aromatic blend of spices. This traditional German delicacy is a symphony of textures and flavors, offering a delightful balance between the smoky richness of the sausage and the tangy sharpness of the pickling liquid. Whether you're a seasoned foodie seeking new taste sensations or a home cook looking for a unique and flavorful addition to your meals, pickled knockwurst is sure to tantalize your taste buds and leave you craving for more.

This comprehensive guide provides you with a collection of carefully curated pickled knockwurst recipes, each offering a unique twist on this classic dish. From the classic German-style pickled knockwurst to variations inspired by different cuisines around the world, these recipes are designed to cater to diverse palates and preferences. Explore the zesty flavors of pickled knockwurst with mustard and onions, or indulge in the sweet and tangy harmony of pickled knockwurst with brown sugar and apple cider vinegar. Discover the fiery kick of pickled knockwurst with chili flakes and garlic, or relish the aromatic delight of pickled knockwurst with bay leaves and cloves.

With step-by-step instructions, helpful tips, and stunning food photography, this guide is your ultimate companion in creating mouthwatering pickled knockwurst dishes. Whether you're hosting a backyard barbecue, preparing a festive holiday spread, or simply looking for a flavorful snack to enjoy, these recipes will guide you through the process of pickling knockwurst to perfection. So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary journey that celebrates the tangy delights of pickled knockwurst.

Check out the recipes below so you can choose the best recipe for yourself!

KNOCKWURST WITH SAUERKRAUT AND POTATOES



Knockwurst with Sauerkraut and Potatoes image

Knockwurst gets it name from the German words "knack" (crack) and "wurst" (sausage), because of the crackling sound made when the juices explode the first time it is cut into. Knockwurst are shorter, thicker, and more heavily seasoned than hot dogs and are traditionally served with sauerkraut.

Provided by Jamie Geller

Categories     Dinner, Main

Time 35m

Yield 8

Number Of Ingredients 10

2 tablespoons canola oil
1 medium onion, coarsely chopped
2 (16-ounce) packages beef knockwurst
1 (32-ounce) jar sauerkraut, drained
1 cup shredded carrots*
1 clove garlic, minced
1 tablespoon caraway seeds
2 cups Manischewitz All Natural Chicken Broth
6 medium potatoes, peeled and quartered
¼ cup chopped parsley

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.

Nutrition Facts :

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

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.

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

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

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION



Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 (16-ounce) package (4 links) knockwurst
1 tablespoon butter
1 pound sauerkraut, rinsed and drained
1 teaspoon caraway seeds
1 bay leaf
1/2 teaspoon whole peppercorns
1 cup dark German beer
Spicy mustard
1 loaf pumpernickel, sliced
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 medium to large yellow onion, quartered then thinly sliced
1 green apple, cored and thinly sliced
6 thin cut boneless smoked pork chops, halved on an angle, available near packaged ham in meat case
1 cup dark German beer
1/2 pound each of 2 cheese selections such as: beer kaese, bruder basil, muenster
Sour pickles
1 bag Bavarian pretzels

Steps:

  • Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
  • Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
  • When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
  • Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS



Bratwurst and Knockwurst with Rye Toast Points image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Water
1 teaspoon sea salt
4 bratwurst (recommended: Usingers' brand)
4 knockwurst (recommended: Usingers' brand)
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon chives, minced
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard

Steps:

  • In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
  • Preheat a grill.
  • Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
  • Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
  • Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

BAKED BEANS AND KNOCKWURST



Baked Beans and Knockwurst image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon canola or vegetable oil
8 ounces bacon, cut into thirds
4 cloves garlic, chopped
1 large or 2 medium onions, chopped
1 cup tomato sauce
1/2 cup chicken stock
1/4 to 1/3 cup dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons brown mustard, plus more to serve
2 tablespoons cider vinegar
Black pepper
4 cups Cooked White Beans, recipe follows
6 knockwurst
Chopped scallions, for garnish
1 1/2 cups white Navy or white French dry beans
1 large bay leaf
Salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain.
  • Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours.
  • Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish.
  • Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard.
  • Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.

GRILLED KNOCKWURST



Grilled Knockwurst image

Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.

Yield serves 4 to 6

Number Of Ingredients 9

6 knockwurst
Mushrooms and Garlic Grilled in a Packet (recipe follows), for serving
12 ounces cremini mushrooms, halved if large
6 garlic cloves, peeled
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
(serves 4 to 6)

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.

KNOCKWURST SAUSAGE



Knockwurst Sausage image

Make and share this Knockwurst Sausage recipe from Food.com.

Provided by Food.com

Categories     Meat

Time 3h

Yield 5 pounds

Number Of Ingredients 10

1930 g pork shoulder
340 g pork fatback
34 g salt
6 g pink salt
9 g ground black pepper
28 g artificial sweetener, Dexterose
9 g garlic powder
9 g sweet smoked paprika
6 g ground allspice
1 (12 ounce) can beer

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).

Nutrition Facts : Calories 961.4, Fat 69.9, SaturatedFat 24.2, Cholesterol 274.1, Sodium 3358.2, Carbohydrate 7, Fiber 1.5, Sugar 0.2, Protein 67.5

GRILLED KNOCKWURST



Grilled Knockwurst image

Knockwurst can be boiled or steamed but is at its best when lightly grilled and served with good pretzels, yellow or Dijon mustard, and a pale ale; a "hobo pack" of cremini mushrooms and garlic, also cooked on the grill, makes the meal a feast.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 2

6 knockwurst
Mushrooms and Garlic Grilled in a Packet, for serving

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.

Tips:

  • Choose fresh knockwurst: Look for knockwurst that is plump and has a bright pink color. Avoid any that are slimy or have an off odor.
  • Prick the knockwurst: This will help the brine penetrate the sausage and ensure that it is evenly flavored.
  • Use a flavorful brine: The brine is what will give the knockwurst its flavor, so be sure to use a combination of spices and herbs that you enjoy. You can also add some sugar or honey to the brine for a slightly sweet flavor.
  • Let the knockwurst brine for at least 12 hours: This will give the brine time to penetrate the sausage and develop its flavor. You can brine the knockwurst for up to 24 hours, but any longer than that and the sausage may start to get too salty.
  • Simmer the knockwurst gently: Once the knockwurst has been brined, it is important to simmer it gently so that it does not overcook. Overcooked knockwurst will be tough and chewy.
  • Serve the knockwurst with your favorite sides: Pickled knockwurst can be served with a variety of sides, such as sauerkraut, potato salad, or baked beans. You can also slice the knockwurst and add it to sandwiches or salads.

Conclusion:

Pickled knockwurst is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks, and it can also be enjoyed as a meal on its own. With just a few simple ingredients and a little time, you can make your own pickled knockwurst that is sure to impress your friends and family.

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