Pickled Knockwurst Recipes

PICKLED KNOCKWURST

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.

PICKLED KNACKWURST

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.

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.

KNOCKWURST SAUSAGE

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).