Knackwurst, more often called knockwurst, is a medium-sized sausage from the Holstein region of Germany. They often contain ground veal, ground pork, and fresh garlic stuffed into hog casings. They are easy to cook and should, if being served in the traditional German manner, be paired with sauerkraut.
In the pan, heat olive oil over a medium flame for approximately 3 to 4 minutes. Add 1/2 cup onion, which should markedly sizzle upon contact with the oil. Set the remaining onion aside for later use. Cook the onion for 1 minute
Add knackwurst whole and reduce the heat. Cook the knackwurst until the casing is golden brown on both sides. This should take approximately 8 to 10 minutes. Turn the sausages midway through the cooking time to ensure even browning on both sides.
After cooking the knackwurst, remove them from the heat and set aside for use later. It is helpful to place the sausages on a plate with a paper towel so that the excess oil can drain off.
In the large pot, add a dash of olive oil and brown the remaining onion over medium heat. When the onion is brown, add the beer and cook for 5 minutes.
Add the water, molasses, caraway and mustard and bring to a gentle boil.
Add the knackwurst and sauerkraut. Cook covered for 15 to 20 minutes.
Serve hot by dishing first a generous heap of sauerkraut onto a plate and topping with one knackwurst sausage.
Read more: http://www.livestrong.com/article/431110-how-to-cook-knackwurst/#ixzz2P3MeubxD
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