Knockwurst Or Weiners Recipes

KNOCKWURST OR WEINERS

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.

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.

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

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!

OKTOBERFEST KNOCKWURST

Steps:

• 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.