Knockwurst with Sauerkraut Dinner

Knockwurst with Sauerkraut Dinner Recipe from Germany

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 35-40 minutes | Servings: 4-6

Introduction

Knockwurst with Sauerkraut Dinner is a hearty and flavorful dish that combines the smoky and savory flavors of knockwurst sausage with the tangy and crunchy sauerkraut. This dish is perfect for a cozy dinner on a cold evening or for a festive Oktoberfest celebration.

History

This recipe has its origins in German cuisine, where sausages and sauerkraut are staple ingredients. Knockwurst is a type of German sausage that is made with a combination of pork, beef, and spices, giving it a rich and robust flavor. Sauerkraut, on the other hand, is fermented cabbage that adds a tangy and crunchy element to the dish.

Ingredients

0.33 cup chopped onion
2 slices cooked bacon, cut up
1 cup beer
1 cup water
2 tbsp cornstarch
2 tbsp coarse-grain brown mustard
2 tbsp molasses
2 tsp caraway seed
0.5 tsp ground allspice
0.25 tsp pepper
1 large rutabaga, peeled and cut into 1-inch cubes
1 lb (454 g) fully cooked knockwurst, bias-sliced into 2- to 2.5-inch pieces
2 medium cooking apples, cored and cut into 8 wedges each
1 x 16 oz (454 g) can sauerkraut, drained and rinsed

How to prepare

In a dutch oven or large pot, cook the onion and bacon until the onion is tender but not browned. Drain the fat.
Stir in the beer.
In a 2 cup glass measure, combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper. Stir this mixture into the bacon mixture.
Cook and stir until thickened and bubbly.
Add the rutabaga, cover, and cook for 15 minutes.
Stir in the knockwurst, apple wedges, and sauerkraut.
Cook, covered, for 15 to 20 minutes more or until the apples are tender.

Variations

Substitute the knockwurst with bratwurst or smoked sausage for a different flavor profile.
Add diced potatoes or carrots to the dish for extra heartiness.
Use apple cider or chicken broth instead of beer for a different flavor.

Cooking Tips & Tricks

Make sure to cook the onion and bacon until the onion is tender but not browned to avoid a burnt flavor.

- Use a good quality beer for added depth of flavor in the sauce.

- Be sure to rinse the sauerkraut before adding it to the dish to remove any excess saltiness.

- Adjust the seasonings to taste, adding more mustard or spices if desired.

Serving Suggestions

Serve the Knockwurst with Sauerkraut Dinner with a side of mashed potatoes or crusty bread to soak up the delicious sauce. A crisp green salad or steamed vegetables would also make a great accompaniment.

Cooking Techniques

Cooking the onion and bacon until tender helps to build flavor in the dish.

- Adding the sauerkraut towards the end of cooking ensures that it retains its crunch and tanginess.

- Covering the pot while cooking helps to steam the ingredients and infuse them with flavor.

Ingredient Substitutions

Use Dijon mustard or whole grain mustard instead of coarse mustard.

- Substitute maple syrup or honey for molasses.

- Use fennel seeds or celery seeds instead of caraway seeds.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until heated through.

Presentation Ideas

Serve the Knockwurst with Sauerkraut Dinner in a large serving bowl or on individual plates, garnished with fresh parsley or chives for a pop of color. A sprinkle of caraway seeds or a dollop of sour cream on top would also make a nice finishing touch.

Pairing Recommendations

This dish pairs well with a cold German beer or a glass of Riesling wine. A side of pickles or mustard on the side would complement the flavors of the dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stovetop or in the microwave until heated through, adding a splash of water or broth if needed to prevent it from drying out.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 14g

Fats

- Total Fat: 22g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 24g

Vitamins and minerals

Vitamin C: 45% DV

- Iron: 15% DV

Alergens

Contains: Mustard

Summary

This dish is a good source of protein and fiber, while also providing a healthy dose of vitamins and minerals. It is relatively high in fat and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Knockwurst with Sauerkraut Dinner is a delicious and comforting dish that is perfect for a cozy night in or a festive celebration. With its rich flavors and hearty ingredients, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Knockwurst with Sauerkraut Dinner. It was a chilly autumn day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was known for her delicious and hearty meals, and she had promised to teach me a new recipe that day.

As we gathered the ingredients and prepared to start cooking, Margaret began to tell me the story behind this particular dish. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who was of German descent. She recalled fond memories of her childhood, watching her grandmother prepare this dish with love and care.

I listened intently as Margaret shared the steps and secrets to making the perfect Knockwurst with Sauerkraut Dinner. She emphasized the importance of using high-quality ingredients, such as fresh knockwurst sausages, tangy sauerkraut, and flavorful seasonings. She also revealed a special trick her grandmother had taught her for enhancing the taste of the sauerkraut by adding a touch of brown sugar and caraway seeds.

As we cooked together, the kitchen filled with the mouth-watering aroma of sizzling sausages and simmering sauerkraut. Margaret's skilled hands moved with ease and precision, demonstrating years of practice and experience. I watched in awe as she effortlessly combined the ingredients, adjusting the seasonings and flavors to perfection.

As the dish neared completion, Margaret plated the Knockwurst with Sauerkraut Dinner with a garnish of fresh parsley and a side of creamy mashed potatoes. The sight of the steaming sausages nestled in a bed of tangy sauerkraut was truly a feast for the eyes. I couldn't wait to taste the fruits of our labor.

As we sat down to enjoy our meal, Margaret shared stories of her family and the traditions that had shaped her love for cooking. She spoke of the joy and comfort that came from sharing a homemade meal with loved ones, and the memories that were created around the dinner table.

As I took my first bite of the Knockwurst with Sauerkraut Dinner, I was transported back in time to Margaret's grandmother's kitchen. The flavors were rich and savory, with a perfect balance of tangy sauerkraut and juicy knockwurst. Each bite was a symphony of taste and texture, a testament to the love and care that had gone into preparing the dish.

As the meal came to an end, I thanked Margaret for sharing her family recipe with me and for the wonderful memories we had created that day. She smiled warmly and patted my hand, saying that cooking was a gift that allowed us to connect with our past and create new traditions for the future.

And so, I left Margaret's kitchen that day with a full heart and a satisfied stomach, carrying with me the knowledge and experience of making the perfect Knockwurst with Sauerkraut Dinner. It was a recipe that would become a staple in my own repertoire, a reminder of the power of food to bring us together and nourish both body and soul.