My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Knockwurst, or knackwurst, is a thick sausage that originated in the northern region of Germany. Knockwurst which is also called Knackwurst usually contains ground pork, veal, occasionally beef, and garlic. The sausages are aged for a few days, and smoked over oak wood. That’s it. This is a very simple dish to make and perfect for your annual Oktoberfest celebration. I describe Knockwurst as fat hot dogs. LOL But really good knockwurst are flavored with amazing spices. If you don’t eat pork (I have several friends and family that don’t), Hebrew National Knockwurst is a pretty good all beef version. You can usually find them right at your grocery store but I’ve also seen them at Whole Foods and Trader Joes. In the summer, I throw these on the grill in lieu of regular hot dogs and the crowd goes wild!!! But they tend to be the star of my Oktoberfest Menu.
If you are lucky enough to live near a great German specialty store, of course shop there! I live in Southern California which is home to a permanent Old Word Village in Huntington Beach. Here they celebrate Oktoberfest every year with music, food and drinks. But it is also the home to great little shops. A German bakery and this great German deli are opened all year long. You can purchase Knackwurst (yes that is how they spell it) right at the deli or order online. So if you are looking for an authentic sausage, check them out: GermanDeli.com
How to make knockwurst and sauerkraut
- I have always loved a grilled hot dog… I like the seared crispy outside. So, I treat the knockwurst like that and sear them in a little olive oil in a cast iron skillet until then are golden brown on all sides.
- 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.
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.
How to serve knockwurst sausage and sauerkraut
I let the flavors come together in a covered skillet. Serve right in the skillet or serve on a platter… your choice. An absolute must is a great stone ground mustard. This is a serious upgrade from your basic yellow mustard or dijon mustard you might think of using. There is a brand that I love, Inglehoffer Original Stone Ground mustard. It has whole mustard seeds in the mix and really gives a great boost to this very simple dish. I can find it in my grocery store so if you see a bottle, give it a try. You can also shop on their online store and see all the other flavors they make. (That’s kind of fun!) Inglehoffer Just serve the knockwurst with a bowl of the mustard.
What to serve with knockwurst and sauerkraut
This dish is perfect with a simple boiled potato or my German Potato Salad. Add a great German beer and you’ve got a fabulous entree at your next Oktoberfest. It’s also pretty good on a Tuesday when you are in a rush!! LOL. This is a simple meal that takes no time at all to make.
If you are looking to pull together your own German feast, be sure to check out my recipes for Classic Pork Schnitzel, Soft Pretzels and Beer Cheese Sauce and my Chunky Apple Sauce. Don’t forget the Apple Strudel. Enjoy!
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.
Did you like this recipe? If so, leave a comment and a rating below. If you like sausages and are open to different types, try some of these recipes:
Glazed Smoked Bourbon Bratwurst Skewers
Sweet and Spicy Lil Beef Smokies
Knockwurst and Sauerkraut
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.
2 thoughts on “Knockwurst and Sauerkraut”
Pouring beer into your cast iron skillet will cook off the seasoning of the pan. I would suggest an enameled cast iron skillet or Dutch oven.
Good tip!!!