📝 About This Recipe
Hailing from the Holstein region of Northern Germany, Knackwurst is the ultimate 'snap' sausage, named for the satisfying 'knacken' sound it makes when you bite through its taut casing. These plump, short sausages are double-smoked over beechwood and infused with a robust punch of garlic and mace. This recipe elevates the humble wurst by gently poaching it in an aromatic broth and serving it alongside a rich, bacon-studded sauerkraut for an authentic Oktoberfest experience at home.
🥗 Ingredients
The Sausages
- 4-6 pieces Knackwurst sausages (high-quality, natural casing, pre-smoked)
- 12 ounces German Lager or Pilsner (optional, for the poaching liquid)
- 2 cups Water (to supplement the beer)
- 2 Bay leaves (dried)
- 1 teaspoon Black peppercorns (whole)
Bavarian Sauerkraut
- 1 pound Sauerkraut (rinsed and drained)
- 3 slices Smoked Bacon (diced into small lardons)
- 1 medium Yellow Onion (finely diced)
- 1 small Granny Smith Apple (peeled and grated)
- 1/2 cup Chicken or Vegetable Stock
- 3-4 pieces Juniper berries (lightly crushed)
- 1 teaspoon Caraway seeds
- 1 tablespoon Brown sugar (to balance acidity)
For Serving
- 4 tablespoons Dusseldorf Mustard (spicy brown German mustard)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
- 4 portions Rye Bread or Soft Pretzels (for serving)
👨🍳 Instructions
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1
Begin by preparing the sauerkraut. Rinse the sauerkraut under cold water in a colander to remove excess brine, then squeeze it dry with your hands.
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2
In a heavy-bottomed skillet or Dutch oven over medium heat, add the diced bacon. Render the fat until the bacon is golden and crispy, about 5-7 minutes.
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3
Add the diced onion to the bacon fat. Sauté until the onion is translucent and just beginning to turn golden, roughly 5 minutes.
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4
Stir in the rinsed sauerkraut, grated apple, juniper berries, caraway seeds, and brown sugar. Toss well to coat the cabbage in the bacon fat.
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5
Pour in the chicken stock. Reduce heat to low, cover, and let it simmer gently for 20-25 minutes. The sauerkraut should become tender and the flavors should meld.
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6
While the sauerkraut simmers, prepare the poaching liquid for the Knackwurst. In a large pot, combine the beer (if using), water, bay leaves, and peppercorns.
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7
Bring the liquid to a gentle simmer over medium heat. Do not let it reach a rolling boil, as this can cause the sausage casings to burst.
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8
Carefully place the Knackwurst into the poaching liquid. They should be fully submerged. Poach for 10-12 minutes until heated through.
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9
Optional: For a deeper color and extra 'snap', remove the sausages from the liquid and quickly sear them in a hot pan with a teaspoon of butter for 1 minute per side.
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10
Check the sauerkraut; if there is too much liquid left, increase the heat for 2 minutes uncovered to evaporate it until the mixture is moist but not soupy.
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11
Taste the sauerkraut and season with salt and pepper if needed, though the bacon and stock usually provide enough salt.
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12
Plate a generous mound of the warm sauerkraut in the center of each dish. Place one or two Knackwurst on top or alongside.
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13
Garnish with fresh chives and serve immediately with a side of spicy mustard and crusty bread.
💡 Chef's Tips
Never boil your Knackwurst; high heat causes the casing to expand rapidly and split, losing all the delicious juices. Rinsing the sauerkraut is key to a balanced flavor; it removes the harsh metallic taste of the canning brine. For a vegetarian version of the kraut, swap bacon for smoked paprika and butter to maintain that essential smoky depth. If you can't find Knackwurst, a thick-diameter Bratwurst or Bockwurst is the best substitute. Using a crisp apple like Granny Smith adds a necessary bright acidity that cuts through the richness of the pork.
🍽️ Serving Suggestions
Pair with a cold German Hefeweizen or a malty Doppelbock to complement the smoky garlic notes. Serve with a side of warm German Potato Salad (Kartoffelsalat) dressed in vinegar and bacon. A dollop of freshly grated horseradish adds an extra kick for those who like heat. Provide warm, coarse-salt soft pretzels for dipping into the extra mustard. Finish the meal with a slice of Apple Strudel for a complete German tavern experience.