My friend Angie was close with Bratwurst, but it was in fact...
And of course, the reason I posted it was because this is October. Oktoberfest... German sausage... geddit?
In America, Knackwurst refers to a short, plump sausage originating from the Holstein region in Germany. They contain ground veal, ground pork, and fresh garlic stuffed into hog casings. The sausages are aged for two to five days, then smoked over oak wood. Knackwurst is often prepared highly seasoned.
The German noun Knackwurst—which, in English is sometimes corrupted as knockwurst—comes from the German words knacken ("to crack") or knackig ("crisp"). This refers to the swelling of the sausage during cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop," often exploding the juices, when bitten into.
So do I have a knackwurst recipe? Does the Pope sha-la-la in the woods?
Cook Time: 20 minutes
Total Time: 20 minutes
1/2 cup chopped onion
2 tablespoons butter
3 tablespoons sugar
1 teaspoon dry mustard
1/8 teaspoon ground cloves
1/4 cup honey
1/4 cup vinegar
8 knackwursts, about 2 pound
In a medium saucepan over medium-low heat, sauté onion in butter until golden brown. Remove from heat and stir in sugar, mustard, cloves, honey, and vinegar. Place knackwursts in pan, coating well with the sauce. Put back on heat and simmer, covered, turning a few times, for about 10 minutes, until puffed and glazed.
So, what's next?
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