knockwurst and sauerkraut with mustard.

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Knockwurst and Sauerkraut
knockwurst grilling.
  • One the sausages are nicely browned, add in your sauerkraut and spread it around the knockwurst.  I prefer sauerkraut purchased in the deli section of the supermarket. It is fresh and not canned. Season with salt and pepper and add a tablespoon of caraway seeds.  Mix everything together.  Pour in your beer and bring to a simmer.  Let it simmer for 20-25 minutes to heat everything through and let the caraway penetrate the sauerkraut.  That’s it. 

Doesn’t get easier.  This recipe is easy to double or triple if you are making big batches of these for a party or BBQ.

knockwurst and sauerkraut cooking in skillet.

PRO TIPS:

The key to the preparation of this dish is getting that quality sear on the outside BEFORE adding to the sauerkraut mixture.

Once you have that crispy skin, the trick is cooking the knockwurst and the sauerkraut in a beer and caraway broth. That really kicks in that German flavor. Use a good German beer (I used a Heineken) but honestly, any beer you have in the house will work.

Knockwurst and Sauerkraut
knockwurst and sauerkraut with mustard.

How to store leftover knockwurst and sauerkraut

To store leftover knockwurst and sauerkraut, let both cool to room temperature first. Place them together or separately in airtight containers—if stored together, make sure the sauerkraut doesn’t overly saturate the sausage to preserve its texture. Refrigerate within two hours of cooking. Both knockwurst and sauerkraut will keep well in the fridge for up to 3–4 days. For longer storage, you can freeze them separately: place knockwurst in a freezer-safe bag or wrap tightly in foil, and store sauerkraut in a sealed container or heavy-duty freezer bag. Use frozen leftovers within 1–2 months for best quality. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

FAQs about knockwurst

Knockwurst (or knackwurst) is a German sausage typically made from finely ground pork, beef, or a mix of both. It’s seasoned with garlic and other spices, has a short, plump shape, and is usually smoked, giving it a distinct, bold flavor.

  • Knockwurst is made from pork and beef, is highly seasoned (especially with garlic), smoked, and has a smooth texture.

  • Bratwurst is typically made from pork (sometimes veal), more mildly seasoned, and is usually sold fresh (uncooked), often requiring grilling or pan-frying.

Not exactly. While knockwurst and hot dogs are both sausages, knockwurst is thicker, shorter, and more garlicky with a coarser grind. It’s also smoked, whereas many hot dogs are emulsified and have a softer texture.

Knockwurst is usually pre-cooked or smoked, so it only needs to be heated through. Common methods include:

  • Simmering (not boiling)

  • Grilling

  • Pan-frying

  • Heating in a covered dish in the oven

Knockwurst has a rich, savory flavor with strong garlic notes and a smoky finish. Its texture is denser and more meaty than a typical hot dog.

Yes, most knockwurst sold in stores is pre-cooked or smoked. However, it should still be heated before serving. Always check the label to confirm.

Knockwurst originated in northern Germany. The name comes from the German word “knacken,” meaning “to crack,” referring to the sausage’s signature “snap” when bitten into.

Yes, knockwurst can be frozen, either before or after cooking. Be sure to wrap it well to avoid freezer burn, and use within 1–2 months for best quality.

Many knockwurst sausages are gluten-free, but it’s essential to check the label, as some brands may use fillers or seasonings containing gluten.

Knockwurst is typically made of finely ground pork, beef, or both. It’s seasoned (especially with garlic), stuffed into natural casings, and then smoked.

Knockwurst and Sauerkraut

Knockwurst and Sauerkraut

A traditional German Oktoberfest meal of knockwurst and sauerkraut is perfect for the holiday.
4.50 from 2 votes
Prep Time 5 minutes
Cook Time 29 minutes
Course Dinner
Cuisine German
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 4 Knockwurst sausage links (Pork or beef)
  • 16 Ounces of sauerkraut
  • 1 Tbsp. Olive oil
  • 12 Oz. of beer
  • 1 Tbsp. Caraway seeds
  • Kosher salt and fresh ground black pepper to taste
  • Stone Ground mustard to serve

Instructions
 

  • Pan sear the knockwurst in a tablespoon of canola oil in a cast iron skillet for 5 minutes. Turn so they are browned on all sides.
  • Once seared, add sauerkraut around the knockwurst.
  • Season sauerkraut with salt, pepper, and caraway seeds.
  • Add beer to the pan until it covers the sauerkraut, and knockwurst.
  • Bring the beer to a low simmer, cover and reduce the heat.
  • Let everything simmer for about 20-25 minutes to let the flavors meld together.
  • Remove the pan from the stove and serve right in the skillet or on a platter. Serve mustard on the side.
Keyword dinner, Oktoberfest
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