Knockwurst and Sauerkraut

Knockwurst and Sauerkraut

I’ve had the itch to use my homemade sauerkraut in a dish for a while now, and when I passed an” old school” German Pork Store I knew I had to have some good Knockwurst to compliment my fermented masterpiece!

Ingredients

• 1/3 cup chopped onion
• 2 slices cooked bacon, cut up
• 1 cup beer (I used a Sam Adams Black Lager)
• 1 cup water
• 2 tablespoons cornstarch
• 2 tablespoons coarse-grain brown mustard
• 2 tablespoons molasses
• 2 teaspoons caraway seed
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces
• 1 pint of homemade fermented sauerkraut

1. In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat.
2. Stir in beer.
3. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.
4. Cook and stir until thickened and bubbly.
5. Stir in the knockwurst and sauerkraut. Cook, covered, 15 to 20 minutes

I got the recipe for this at CDKitchen. I modified it a bit since I didn’t have rutabaga or apples.

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