Savory and Juicy Homemade Knackwurst Recipe

Ingredients

12 Knackwurst sausages
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup of beer (your choice, but a German lager would work well)
1 cup of beef broth
2 tablespoons of brown sugar
2 tablespoons of apple cider vinegar
1 tablespoon of German mustard
Salt and pepper to taste
For serving: sauerkraut and crusty rolls

Steps and instructions

Heat the vegetable oil in a large skillet over medium heat.
Add the Knackwurst sausages and cook until browned on all sides, about 5 minutes. Remove the sausages from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add the beer to the skillet, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Add the beef broth, brown sugar, apple cider vinegar, and German mustard to the skillet, stirring to combine. Season with salt and pepper to taste.
Return the Knackwurst sausages to the skillet, nestling them into the sauce. Cover and simmer for 15 minutes, or until the sausages are cooked through.
Remove the sausages from the skillet and set aside. Continue to simmer the sauce until it has reduced to your liking.
Serve the Knackwurst sausages on crusty rolls, topped with the sauce from the skillet and sauerkraut if desired.

Tools for making

Skillet - A large skillet for cooking the sausages and sauce.
Wooden spoon - Used for stirring the sauce and scraping up any browned bits from the skillet.
Cutting board - For chopping the onion and mincing the garlic.
Chef's knife - To cut and prepare the onion and garlic.
Tongs - For flipping and removing the sausages from the skillet.
Measuring cups and spoons - To accurately measure the ingredients.
Serving platter - To present the cooked sausages and sauce.

Recipe variations

Use different types of sausages such as bratwurst or bockwurst instead of Knackwurst.
Try grilling the sausages instead of pan-frying them for a smoky flavor.
Add sliced bell peppers or mushrooms to the skillet along with the onions for added flavor and texture.
Experiment with different types of beer to infuse unique flavors into the sauce.
Replace the beer with red wine or apple cider for a different flavor profile.
Make it spicy by adding hot sauce or crushed red pepper flakes to the sauce.
For a vegetarian option, substitute the sausages with plant-based sausages or grilled tofu.
Serve the Knackwurst with different types of mustard such as whole grain, Dijon, or spicy mustard.
Instead of sauerkraut, try topping the sausages with caramelized onions or pickles.
Serve the Knackwurst on a bed of mashed potatoes or alongside potato salad for a heartier meal.

Recipe overview

Get ready to experience a taste of Germany with this delicious Knackwurst recipe. Knackwurst, a plump, flavorful German sausage, is the star of this dish. We'll be simmering the sausages in a flavorful bath of beer, beef broth, onions, garlic, and spices, which gives them an incredibly rich and savory flavor. The sausages are then served on crusty rolls, making them the perfect handheld meal. Expect a tangy and slightly sweet flavor profile, with the sauerkraut adding a wonderful crunch and tartness. This recipe is perfect for a hearty lunch or dinner and is sure to transport your taste buds straight to a German beer garden. Enjoy!

Common questions

How long does it take to cook the Knackwurst sausages?
The sausages should be cooked until they are browned on all sides, which usually takes about 5 minutes.
What type of beer should I use?
You can use any type of beer you prefer, but a German lager would complement the flavors of the Knackwurst well.
Can I use a different type of mustard?
While the recipe calls for German mustard, you can substitute it with your preferred mustard, but keep in mind that it may slightly alter the flavor profile.
How long should I simmer the sausages in the sauce?
The sausages should be simmered for about 15 minutes, or until they are cooked through.
Can I skip reducing the sauce?
Reducing the sauce helps to concentrate the flavors and create a richer taste, but if you prefer a lighter sauce, you can skip this step.

Serving dishes and utensils

Skillet - A large skillet for browning the sausages and sautéing the onions and garlic.
Wooden spoon - To stir the ingredients and scrape up any browned bits from the skillet.
Tongs - Useful for flipping and removing the sausages from the skillet.
Serving platter - A platter or plate to present the cooked Knackwurst sausages.
Crusty rolls - Bread rolls with a crispy crust to serve the sausages on.
Saucepan - If you prefer to warm sauerkraut, a saucepan can be handy.
Optional: Sauerkraut - Fermented cabbage that can be served as a topping for the sausages.

Origin stories

Knackwurst, the hearty and flavorful sausage, has an intriguing tale tangled in the threads of German culinary history. The name 'Knackwurst' comes from the German word 'knacken', which means to crack, perfectly describing the satisfying snap one experiences when biting into the sausage’s firm skin. Originating from the North of Germany, Knackwurst quickly found its way to the bustling markets and food stalls of Berlin, becoming a beloved staple of German cuisine. The sausage was traditionally smoked over oak wood, a method that imbued it with a distinct, robust flavor, making it a hit amongst the hardworking locals. So the next time you savor a Knackwurst, remember, you’re not just enjoying a meal, but a culinary tradition steeped in history.

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.