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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 makes 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.
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 sear these in a little olive oil in a cast iron skillet until then are golden brown on all sides. The key to the preparation is the cooking of 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.
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. 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. If you are making big batches of these for a party, I’d brown up the knockwurst and add to a pot with the sauerkraut and just multiply the portions (use my recipe duplicator tool below on the recipe card).
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.
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 see my menu for Oktoberfest and 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!
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
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!!!