Knackwurst, Roasted Rosemary Garlic Potato Slices, and Braised Bacon Caraway Cabbage

Here is a fast and easy meal, either for dinner or lunch. One of my favorite wursts to eat are knackwurst and there is a warm feeling of family when I have this dish. I ate these wurst all the time as a kid and it was one of the first meals I prepared for myself when learning to cook as a youngster. And you will see why it was easy and why I love to eat these distinctive wursts. Achtung baby, let’s get cooking!

Save Print

Ingredients

3 knackwurst
4 cups of hot water
1 tbsp bacon drippings (or vegetable oil)

Instructions

In a medium saucepan, add the hot water and heat over medium.
Add the knackwurst and allow the hot water to heat the wurst through.
Do not boil the wurst!
When the wurst are heated through (approximately 7 - 10 minutes), remove from the water as they are ready to eat.
If you wish fry them lightly, heat a small frying pan over medium/medium high heat.
Add the bacon drippings or vegetable oil.
When the fat is hot, add the knackwurst to the pan.
Turn gently and often with non-piercing tongs as you do not want the casing to split.
When the casing is crispy and lightly browned, remove and serve.

Notes

Knackwurst is typically served with hot mustard, horseradish or a combination of both. It pairs well with braised cabbage, rotkohl, or sauerkraut.

2016-10-20-17-37-11