Knockwurst gets it name from the German words ”knack” (crack) and “wurst” (sausage), because of the crackling sound made when the juices explode the first time it is cut into. Knockwurst are shorter, thicker, and more heavily seasoned than hot dogs and are traditionally served with sauerkraut.
- Cook Time
- Prep Time
- 2 tablespoons canola oil
- 1 medium onion, coarsely chopped
- 2 (16-ounce) packages beef knockwurst
- 1 (32-ounce) jar sauerkraut, drained
- 1 cup shredded carrots*
- 1 clove garlic, minced
- 1 tablespoon caraway seeds
- 2 cups Manischewitz All Natural Chicken Broth
- 6 medium potatoes, peeled and quartered
- ¼ cup chopped parsley
1. In a large heavy-bottomed saucepan, heat oil over medium heat. Add onions and knockwurst, cook for 5 minutes, turning often.
2. Add sauerkraut, carrots, garlic, caraway seeds, and broth; stir to combine. Nestle potatoes into knockwurst and sauerkraut. Cover and cook over high heat for 25 minutes or until potatoes are fork tender.
3. Sprinkle with parsley prior to serving.
* Store-bought bags of shredded carrots can help you cut down your time at the grater.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.
Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.