📝 About This Recipe
Experience the satisfying 'snap' of a perfectly grilled Knockwurst, a plump German sausage renowned for its garlicky punch and finely ground veal and pork. This recipe elevates the fast-food staple with a buttery toasted pretzel bun, tangy homemade sauerkraut, and a sharp beer mustard that cuts through the rich, smoky flavors. It is the ultimate comfort food that brings the festive spirit of a Munich beer hall right to your kitchen.
🥗 Ingredients
The Sausages
- 4 pieces Knockwurst Sausages (high-quality, natural casing)
- 12 ounces German Lager or Pilsner (for simmering)
- 1/2 Yellow Onion (roughly sliced)
The Toppings
- 1.5 cups Sauerkraut (drained and rinsed)
- 1/2 teaspoon Caraway Seeds (toasted)
- 2 tablespoons Unsalted Butter (for the buns and kraut)
- 4 tablespoons Dusseldorf Mustard (or spicy brown mustard)
- 1 large Sweet Onions (thinly sliced for caramelizing)
The Assembly
- 4 pieces Pretzel Buns (top-split or side-split)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium skillet or pot, combine the beer and the roughly sliced yellow onion. Bring to a gentle simmer over medium heat.
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2
Using a sharp knife, score the Knockwurst lightly in a crosshatch pattern or make small slits every inch; this prevents the casing from bursting and allows the beer flavor to penetrate.
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3
Place the sausages into the simmering beer bath. Poach them for 8-10 minutes. This ensures they are heated through and incredibly juicy.
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4
While the sausages poach, melt 1 tablespoon of butter in a separate skillet over medium heat. Add the thinly sliced sweet onions and a pinch of salt.
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5
Sauté the onions for 10-12 minutes until they are golden brown and caramelized. Remove and set aside.
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6
In the same skillet used for onions, add the drained sauerkraut and caraway seeds. Sauté for 3-5 minutes until the kraut is warmed through and slightly crisped at the edges.
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7
Preheat a grill pan or cast-iron skillet over medium-high heat. Remove the Knockwurst from the beer bath and pat them dry with paper towels.
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8
Lightly brush the sausages with a touch of oil or butter. Grill for 2-3 minutes per side until deep golden brown char marks appear and the casing is crisp.
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9
Split the pretzel buns and spread the remaining butter on the cut sides. Toast on the grill or skillet for 1 minute until golden and fragrant.
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10
To assemble, spread a generous tablespoon of Dusseldorf mustard inside each toasted bun.
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11
Nestle a grilled Knockwurst into each bun, followed by a hefty spoonful of the warm sauerkraut.
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12
Top with the caramelized onions and a sprinkle of fresh chives. Serve immediately while the steam is still rising.
💡 Chef's Tips
Always pat the sausages dry after poaching; moisture on the surface prevents a good sear. If you can't find pretzel buns, a high-quality brioche bun is an excellent buttery substitute. Don't boil the beer! A hard boil can make the sausage casings tough; keep it at a gentle simmer. For an extra kick, mix a teaspoon of horseradish into your mustard before spreading. If the sauerkraut is too tart, add a teaspoon of sugar or apple juice while sautéing to balance the acidity.
🍽️ Serving Suggestions
Pair with a cold German Hefeweizen or a crisp Pilsner to complement the salt and fat. Serve alongside a warm German potato salad (Kartoffelsalat) with bacon dressing. Add a side of crunchy dill pickle spears for extra texture. A small bowl of hot Obatzda (German cheese dip) makes for a decadent side for dipping the bun ends. For a lighter side, a simple cucumber salad with dill and vinegar works perfectly.