Knockwurst, or knackwurst, is named for the characteristic popping, cracking sound that this sausage makes as you bite into it. These fragrant German links are redolent with garlic and pepper, which makes them delicious when eaten plain, or topped with traditional accompaniments such as spicy mustard and tangy sauerkraut. Cook fresh knockwurst quickly by throwing it on a hot grill, or simmer it slowly along with onions and beer in a slow cooker. No matter how you choose to cook it, fresh knockwurst makes a flavorful main dish that's easy to prepare.
Things You'll Need
Skillet or saucepan
Place the knockwurst in a heavy skillet or saucepan. Add enough water to cover the links and bring the pot to a boil. Although knockwurst is typically already cooked, fresh knockwurst needs to be parboiled before grilling to cook the meat through without burning the outside.
Let the sausage cook for roughly 10 minutes. Meanwhile, preheat the grill to medium-high. Clean it by brushing the grates with a grill brush to remove any debris and spray it with non-stick cooking spray.
Drain the knockwurst and place them on the grill. Grill the sausages for around 7 to 8 minutes, turning them occasionally. Once they are done, the outside should be golden and crispy.
Slow Cooked Knockwurst
Place a heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add some olive oil to the pan.
Slice each knockwurst into three pieces. When the oil is hot enough to shimmer, add the knockwurst. Brown the sausages on all sides and add them to your slow cooker.
Slice a head of green cabbage and add it, along with onions, caraway seeds, beer and chicken broth, to the slow cooker.
Cover the cooker and cook the mixture for 4 hours on low, or 2 hours on high. Optionally, stir fresh parsley into the mix during the last half-hour of cooking.
Grab a large, heavy-bottomed skillet. Add beer to the skillet and place it on the stove.
Bring the beer to a boil, add the knockwurst and simmer the sausages over low heat for roughly 15 minutes.
Preheat your broiler with the broiling pan in the oven. Once the pan is hot and the knockwurst is done simmering, place the cooked sausages on the broiling pan, reserving the beer in the saucepan.
Bring the beer to a boil of medium-high heat. Once the beer has reduced, add sugar and vinegar to the mix. Stir it until the sugar is dissolved.
Drizzle the beer sauce over the knockwurst and place the sausages under the broiler.
Broil your dish for 5 to 7 minutes, turning the sausages occasionally. Remove the knockwurst from the oven once they are golden on all sides.
Check the internal temperature of the knockwurst with an instant-read thermometer to make sure that they are fully cooked. According to the U.S. Department of Agriculture, they must be cooked to a minimum of 165 degrees Fahrenheit for safe consumption.