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.
Knockwurst with Sauerkraut and Potatoes
Servings
8 Servings
Ingredients
- 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
Instructions
- In a large heavy-bottomed saucepan, heat oil over medium heat. Add onions and knockwurst, cook for 5 minutes, turning often.
- 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.
- 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.
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Excellent recipe. We’ve made this many times using double the shredded carrots and a bit more liquid (nice to smash the potatos in your pasta/soup bowl into the liquid), and sometimes use new potatoes instead of quartered ones. Really really good!
A food processor with a shredding disk makes shredding carrots and/or cabbage quick and easy.