Knockwurst Or Weiners Recipes

Steps:

• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into 1/2-inch slices. Serve with grilled mushrooms and garlic.

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain.
• Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours.
• Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish.
• Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard.
• Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Combine meats and grind coarsely.
• Add remaining ingredients, thoroughly knead by hand, and grind again.
• Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end.
• Stuff ground meat into casings and twist into 6" lengths.
• Place in a heavy kettle with water to cover.
• Bring to a boil and simmer 10 minutes.
• Drain and rinse in cold water.
• Refrigerate until ready to use (no longer than three or four days) or freeze.
• They must be cooked again before being eaten.
• Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.

Steps:

• Bring mixture to a boil, then simmer for 10 minutes. Cool.
• Slice 1-1/2 pounds of knackwurst on a angle in ½-inch pieces. Cut onion into thin slices.
• In a 2 quart jar, alternate sausage and onion. Pour juice over it. Refrigerate for 3 days. Then you're ready to eat. Keep in refrigerator.

Steps:

• Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
• Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
• Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)