Easy Knackwurst And Sauerkraut Food

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.

BRATWURST STEWED WITH SAUERKRAUT

Steps:

• In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

SAUSAGE AND KRAUT

Steps:

• Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
• Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
• Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

EASY KNACKWURST AND SAUERKRAUT

Steps:

• Put sauerkraut in a large saucepan (add a little liquid if necessary - water, white wine, broth or beer).
• Mix in caraway seed and brown sugar (if using).
• Put knackwurst on top.
• Cover and cook on low heat 30-35 minutes.

CROCK POT WURSTS AND SAUERKRAUT

Steps:

• In crock pot, combine sauerkraut, soup mix, beer and Worcestershire sauce; stir well.
• Add the meat and stir. Cover and cook on Low for 6-8 hours.

BRATWURST, SAUERKRAUT AND BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
• Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

HOT GERMAN POTATOES AND KNOCKWURST

Steps:

• Cover potatoes with water in a medium saucepan. Bring to boil; simmer until tender, 25 to 30 minutes. Drain, cool slightly, and cut into slices. Place slices into a large heatproof bowl.
• Fry the bacon in a medium saucepan over medium heat until almost crisp. Add the onion and cook until translucent, 5 to 10 minutes. Mix in the flour, sugar, mustard, salt and pepper. Stir in the vinegar, broth, and celery seeds. Cook, stirring often, until thickened.
• Meanwhile, heat the knockwurst according to package directions; cut each into 6 to 8 diagonal slices. Add the knockwurst to the potatoes. Pour the sauce over and toss to coat. Sprinkle with the parsley and serve warm.

GERMAN SPARERIBS AND SAUERKRAUT

Steps:

• Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
• Remove to a platter temporarily as you fry each batch.
• Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
• Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
• Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
• Add onions, garlic, and apples and stir again.
• Place spareribs on top and cover pan.
• Cook for about an hour on low, stirring occasionally.
• Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
• Boil potatoes in salted water until just barely fork-tender.
• Serve the sauce over the potatoes.