The satiny texture and sublime flavors of knockwurst come from a mixture of beef, pork and mild spices that is boiled and smoked, giving the sausage its distinctive pink hue. Fermented cabbage may not be the first side dish you choose to pair with such a delicacy, but sauerkraut’s mild acidity actually complements richer meats. Look for fresh sauerkraut in the refrigerated section of your local market.
Things You'll Need
- Skillet with lid
- Olive oil
- Beer, water, stock or wine
- Caraway seeds, optional
- Dried mustard, optional
Coat a skillet with just enough olive oil to barely coat the bottom. Heat the oil over medium-high heat until the oil shimmers and you can smell its scent.
Brown the knockwurst on all sides. This should only take a minute or two.
Pile sauerkraut into the skillet, in between and on top of the knockwurst. Season the sauerkraut with a generous sprinkle each of caraway seeds and mustard, if you like.
Pour enough liquid into the skillet to just cover the sauerkraut and knockwurst. You may use water, stock, wine or any mixture of liquids, but beer adds a particularly complementary layer of flavor. Bring the beer to a low boil, then reduce the heat to low-medium.
Cover the skillet and cook the sausage and sauerkraut until they are hot throughout, about 15 to 20 minutes.