Classic German Knockwurst Recipe: A Taste of Tradition

Ingredients

  • 4 Knockwurst sausages
  • 1 tablespoon canola oil
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup dark beer
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon German mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 crusty rolls, for serving
  • Additional mustard and sauerkraut, for serving

Steps and instructions

  1. Heat the canola oil in a large skillet over medium heat.
  2. Add the Knockwurst sausages and brown on all sides, about 5 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the onion and garlic and cook until softened, about 5 minutes.
  4. Return the Knockwurst to the skillet and add the beef broth, beer, brown sugar, vinegar, mustard, Worcestershire sauce, salt, and pepper.
  5. Bring the mixture to a simmer and cover. Cook for 20 minutes, turning the Knockwurst occasionally.
  6. Remove the cover and continue to cook for an additional 10 minutes or until the sauce has thickened.
  7. Split the crusty rolls and spread with additional mustard if desired.
  8. Place a Knockwurst on each roll and top with the onion mixture and sauerkraut.
  9. Serve the Knockwurst hot with extra sauce on the side for dipping.

Tools for making

  • Skillet - A large skillet is needed to brown the sausages and cook the onion mixture.
  • Tongs - Tongs will be useful for turning the Knockwurst sausages while browning and cooking.
  • Spatula - A spatula can be used to flip the sausages and stir the onion mixture.
  • Measuring Spoons - Measuring spoons are required to accurately measure the brown sugar, mustard, salt, and pepper.
  • Knife - A knife is needed to slice the onion and mince the garlic.
  • Cutting Board - A cutting board will provide a surface for slicing the onion and garlic.
  • Saucepan - A saucepan is needed to heat the canola oil before browning the sausages.
  • Lid - A lid for the skillet is necessary to cover and simmer the sausages with the onion mixture.
  • Serving Plate - A serving plate is needed to place the cooked Knockwurst sausages on the rolls for serving.

Recipe variations

  • Substitute the canola oil with olive oil or butter for a different flavor.
  • Try using different types of sausages such as bratwurst or bockwurst.
  • Add sliced bell peppers or sautéed mushrooms to the onion mixture for extra flavor and texture.
  • For a spicier twist, add some chopped jalapenos or red pepper flakes to the sauce.
  • Replace the beef broth with vegetable broth for a vegetarian version.
  • Use a gluten-free beer or broth to make the recipe gluten-free.
  • Experiment with different types of mustard, such as Dijon or whole grain mustard, to change the flavor profile.
  • Try serving the Knockwurst in a different type of bread, such as pretzel rolls or ciabatta.
  • Top the sausages with different condiments, such as sauerkraut, pickles, or caramelized onions.
  • Add fresh herbs such as thyme or parsley to the sauce for added depth of flavor.

Recipe overview

This easy-to-follow recipe page presents a delectable way to prepare traditional German Knockwurst sausages. It outlines the steps to simmer these robust sausages in a tantalizing mixture of beef broth, dark beer, brown sugar, vinegar, and spices for the ultimate flavorful experience. The result is a hearty dish that pairs the sweetness of caramelized onions with the tang of sauerkraut. The recipe concludes by tucking each sausage into a crusty roll, providing the perfect handheld meal. Expect a savory, satisfying dish that brings the authentic flavors of German cuisine into any kitchen.

Common questions

  1. Can I use a different type of sausage instead of Knockwurst? No, the recipe is specifically designed for Knockwurst sausages, which have a distinct flavor and texture.
  2. Can I substitute the beer with something non-alcoholic? Yes, if you prefer not to use beer, you can replace it with an equal amount of beef broth or a non-alcoholic beer substitute.
  3. How can I make this recipe vegetarian or vegan? To make a vegetarian version, you can substitute the Knockwurst sausages with vegetarian sausages or plant-based alternatives. Additionally, you can use vegetable broth instead of beef broth. For a vegan version, ensure that all ingredients used are free from animal products.
  4. What can I serve with Knockwurst? Knockwurst is often served with sauerkraut and mustard. You can also serve it alongside German potato salad, pretzels, or a side of pickles.
  5. Can I grill the Knockwurst instead of cooking on the stovetop? Yes, grilling the Knockwurst is a great option. Preheat your grill to medium-high heat and cook the sausages for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
  6. Can I make this recipe ahead of time? Yes, you can prepare the Knockwurst and sauce ahead of time. Simply reheat them before serving. However, it is recommended to assemble the sandwiches just before serving to keep the rolls crispy.

Serving dishes and utensils

  • Skillet - A large skillet is needed to brown the sausages and cook the onion mixture.
  • Tongs - Tongs are helpful for flipping and removing the sausages from the skillet.
  • Spatula - A spatula can be used to stir the onion mixture and scrape any bits from the bottom of the skillet.
  • Measuring spoons - Measuring spoons are needed to accurately measure the ingredients such as brown sugar, mustard, and Worcestershire sauce.
  • Cutting board - A cutting board can be used to slice the onion before cooking.
  • Knife - A knife is needed to mince the garlic and slice the onion.
  • Rolling pin (optional) - A rolling pin can be used to lightly flatten the crusty rolls before serving.
  • Serving platter - A serving platter can be used to present the cooked Knockwurst and onion mixture.
  • Condiment bowls - Small condiment bowls can be used to serve additional mustard or sauerkraut on the side.
  • Napkins - Napkins are essential for serving and enjoying the messy and delicious Knockwurst sandwich.

Origin stories

Ah, the hearty Knockwurst, a delectable delight hailing from the heart of Germany. This sausage takes one on a splendid journey through time, back to the medieval ages when it was believed to have originated. Its name, interestingly, is derived from the Middle High German word for ‘bone’ or ‘knuckle’, and ‘Knockwurst’ is traditionally made of finely ground pork, beef, and fatback. As the story goes, it was often served in beer gardens in Berlin, making it a sociable food, shared amongst jolly companions enjoying a cold brew. To this day, it retains its place as a beloved delicacy, holding its own amidst the myriad of sausages in German cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.