Simmer the knockwurst in beer very slowly, 15 minutes.
Remove the knockwurst to a heated shallow baking dish.
Reduce the beer to 1/3 cup by rapid boiling and stir in the vinegar and sugar. Pour over the knockwurst and broil briefly, turning to brown on all sides.
Makes 8 servings.
Spread sauerkraut into the bottom of a slow cooker crock. Arrange knockwurst atop the sauerkraut. Pour beer over the knockwurst.
Cook on Low for 5 hours.
Put apples into the slow cooker and continue cooking for 1 hour more.
uts in plastic bag containing knockwurst and place bag on paper
In saucepan, cook cabbage in boiling water 10 minutes; drain. In 1 1/2-quart shallow baking dish (10 x 6 x 2-inch), arrange cabbage.
Combine soup, milk, apple and caraway; pour over cabbage.
Arrange knockwurst between cabbage wedges.
Bake at 400\u00b0 for 25 minutes or until hot.
Stir sauce before serving.
Makes 4 servings.
.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.
hickened.
Meanwhile, heat the knockwurst according to package directions; cut
Cook knockwurst in boiling water until cooked through, about 10 minutes.
Drain and return to pan.
Continue to cook over low heat until skins are lightly browned.
Meanwhile, melt butter in a small saucepan.
Stir in flour and cook, stirring, until it begins to brown.
Add wine and bring to a boil, stirring constantly.
Stir in mustard and meat extract.
Reduce heat to low and cook for 5 minutes.
Place knockwurst on a serving platter and pour sauce over.
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.
Cut boiled potatoes into thick slices.
In skillet, over medium heat, cook bacon.
Add celery, onion and pickles.
Cook, stirring, until tender (3 to 5 minutes).
Stir in potatoes, knockwurst, pickle liquid, sugar, caraway seed, mustard and salt. Cover and cook over low heat, turning potatoes occasionally, until tender (10 minutes).
Knockwurst may be cooked separately.
Serves 4.
hisk in roux, add diced knockwurst, red wine and white pepper
Cut the knockwurst into small cubes.
Mince the pickles and onion.
Mix together the vinegar, mustard and oil.
Add salt, pepper, paprika and sugar.
Adjust seasonings if desired.
Add the capers; mix well.
Stir in the chopped knockwurst, pickles, and onions.
Just before serving, garnish with chopped parsley.
Slice each knockwurst into 3 diagonal pieces; heat oil in a large skillet.
Saute knockwurst, pepper squares and onions until tender, about 5 minutes.
Add peas and tomato juice.
Stir to combine; simmer, covered, 10 minutes.
Cook spaghetti until barely done.
Heat butter or margarine in large skillet.
Add onion and knockwurst and saute approximately 10 minutes.
Stir in soup, beer, sour cream, horseradish, mustard and caraway seed.
Simmer 10 minutes.
Heat oven to 350\u00b0.
Drain spaghetti and place half in greased 3-quart casserole dish.
Spoon over 1/2 knockwurst/soup mixture.
Repeat with remaining ingredients.
Bake at 350\u00b0 for 20 minutes, covered.
Serves 6.
Peel onions and stud each with 4 cloves.
Place onions, pork chops, salt pork, carrots and bacon in large 8-quart kettle.
Add black pepper and juniper berries, tied in a piece of cheesecloth, to the kettle.
Cover all with drained sauerkraut and pour chicken bouillon and white wine throughout.
Bring to a boil and simmer for 2 1/2 hours.
Make diagonal cuts (3) in each of the knockwurst and add them to the kettle 15 minutes before the end of cooking.
In medium bowl, mix well the beer, dressing, sugar and dill seed.
Add knockwurst, potatoes and onion; toss until well coated with dressing.
Cover and chill, tossing occasionally, at least 1 hour.
In large frying pan, add oil.
Saute onions until translucent. Add the catsup, water, brown sugar and mustard.
Simmer 5 minutes.
Combine split peas and water in soup kettle.
Bring to a boil. Reduce heat and simmer 2 minutes.
Remove from heat and let stand 1 hour.
Add vegetables, bay leaf and thyme.
Simmer, partially covered, 2 1/2 hours or until peas are soft.
Press mixture through food mill.
Return to kettle.
Add knockwurst and additional water if necessary.
Simmer 30 minutes.
Season with salt and pepper.
Garnish with croutons.
(I skip the food mill since we like the vegetables as they are.)
Chop and fry onion in butter.
Mix together all ingredients, except noodles. Cook over low flame until cheese melts.
Add cooked noodles and serve.
Serves 8.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Combine meats and grind coarsely.
Add remaining ingredients, thoroughly knead by hand, and grind again.
...
nce or twice.
Cut knockwurst and place on sauerkraut.