Knackwurst, Roasted Rosemary Garlic Potato Slices, and Braised Bacon Caraway Cabbage
 
 
Ingredients
  • 3 knackwurst
  • 4 cups of hot water
  • 1 tbsp bacon drippings (or vegetable oil)
Instructions
  1. In a medium saucepan, add the hot water and heat over medium.
  2. Add the knackwurst and allow the hot water to heat the wurst through.
  3. Do not boil the wurst!
  4. When the wurst are heated through (approximately 7 - 10 minutes), remove from the water as they are ready to eat.
  5. If you wish fry them lightly, heat a small frying pan over medium/medium high heat.
  6. Add the bacon drippings or vegetable oil.
  7. When the fat is hot, add the knackwurst to the pan.
  8. Turn gently and often with non-piercing tongs as you do not want the casing to split.
  9. 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/10/21/knackwurst/