I don’t know what is going on with me lately but I am on a roll with my German cooking! I promised myself I would try harder to learn these great dishes of Toblerone’s culture..anticipating one day that we have children of our own to share it all with. So far, looks like I’m living up to that promise!
The other day I found a package of German Knockwurst at our grocery store (made by Boar’s Head company) which I liked since it was in it’s natural casing with zero additives. I hate all that “added caramel” for color plus 8,000 extra chemicals. Just trying to stick to what is clean and good! (The German way of course!)
I wasn’t sure what I would make with Knockwurst but there is one thing I know…nothing goes better with Wurst than….yep…you guessed it….BEER!!!
What You Need:
Knockwurst (I used a pacakge of 4 for our smaller family)
1 Tablespoon Olive Oil
1 Medium onion sliced
12 ounces of light beer (I used a can of Labatt blue…cuz I’m classy like that!)
1 Cup water
Salt & Pepper to taste
Here’s How Its Done:
First off, heat up a dutch oven with olive oil on medium heat. Add the wurst to oil, turning every couple of minutes to brown each side. I would highly recommend putting the lid on. These suckers spit hot oil at me!
Next up, add the onions until they are soft. I added just a little extra splash of olive oil. Again, lid on and occasionally stirring them around and turning the sausages.
Once onions are cooked through, remove the sausage and place aside. Next comes the fun part…or as some might see it…alcohol abuse. Pour in your 12 ounces of beer! I mean…if you ended up only pouring in 10 ounces because you were feeling a bit thirsty throughout the ordeal, that would be ok too! (I did it. No shame!)
As the beer starts cooking up and the fumes start to slightly intoxicate you…add in your salt, pepper, and parsley to taste! Add your cup of water and bring to a boil. Once boiling put on low heat and let simmer until reduced and you no longer smell the alcohol. This takes about 12-15 minutes.
Once reduced, add back in your sausage and keep on low heat. Just need to heat the sausages through.
While that continued to warm up, I made my homemade Spätzle and warmed up some Sauerkraut to complete the meal. If you want a thicker sauce you can certainly add a little sauce thickener or cornstarch and water mixture. I didn’t do that to mine, I liked it as it was but to each his own!
There ya have it! It’s a really simple dish which requires very few ingredients. Let’s be honest…most of which you probably have in your home already!
Let me know if you try it out or what you would do to change it up!
Until next time, Readers!!!! xoxoxoxoxoxo
2 thoughts on “German Knockwurst In Beer Broth”
Reblogged this on Mosel Musings and commented:
Knackwurst is quite delicious 🙂 Great recipe! Cheers!