Pickled Knackwurst Recipes

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PICKLED KNACKWURST



Pickled Knackwurst image

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

2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 medium bermuda onion
1 1/2 lbs knackwurst of frankfurters

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

PICKLED KNOCKWURST



Pickled Knockwurst image

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

2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 1/2 lbs knockwurst, sliced on a angle into 1/2 inch slices
1 medium bermuda onion, sliced into thin rings

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.

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