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.

KNACKWURST SKILLET

Steps:

• In a large deep saucepan or Dutch oven, bring the combined chicken broth, mustard and caraway seeds to boil over high heat.
• Add sweet potato and onion. Reduce heat to medium and cook, covered, for 5 minutes, giving pan an occasional shake.
• Stir in cabbage and sausage. Cook, covered, for 15 minutes, stirring occasionally.
• Add apple, season to taste, cover and cook another 3 minutes.