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Knockwurst with Sauerkraut and Potatoes

Knockwurst with Sauerkraut and Potatoes

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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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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