PICKLED KNOCKWURST
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
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.
BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS
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.
PICKLED KNACKWURST
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
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!
KNOCKWURST OR WEINERS
The perfect thing if you'd like to know exactly what's in your sausages. These won't be the same color as the purchased variety due to no nitrates. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment.
Provided by Molly53
Categories Meat
Time 55m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end.
- Stuff ground meat into casings and twist into 6" lengths.
- Place in a heavy kettle with water to cover.
- Bring to a boil and simmer 10 minutes.
- Drain and rinse in cold water.
- Refrigerate until ready to use (no longer than three or four days) or freeze.
- They must be cooked again before being eaten.
- Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.
Nutrition Facts : Calories 239.6, Fat 15.7, SaturatedFat 5.3, Cholesterol 69, Sodium 1113.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 21.9
KNOCKWURST SAUSAGE
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
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
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