Oktoberfest Knackwurst Sauerkraut (Printable Version)
Juicy knackwurst served atop braised sauerkraut, onions, and apples. A Bavarian classic full of autumn warmth.
# What You’ll Need:
→ Meats
01 - 4 knackwurst sausages (approximately 3.5 ounces each)
→ Vegetables & Fruits
02 - 1 medium onion, thinly sliced
03 - 1 medium apple, peeled, cored, and sliced
04 - 1 ¾ pounds sauerkraut, drained and rinsed
→ Pantry
05 - 2 tablespoons vegetable oil or unsalted butter
06 - ½ cup dry white wine or apple cider
07 - ½ cup low-sodium chicken broth or vegetable broth
08 - 1 bay leaf
09 - 6 juniper berries, crushed (optional)
10 - 1 teaspoon caraway seeds
11 - 1 teaspoon sugar
12 - ½ teaspoon freshly ground black pepper
13 - Salt, to taste
→ Garnish (optional)
14 - Fresh parsley, chopped
15 - German mustard
# Step-by-Step Guide:
01 - Heat the vegetable oil or unsalted butter in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook for 3 to 4 minutes until softened.
02 - Include the apple slices and continue cooking for 2 minutes, just until the apples are tender.
03 - Stir in sauerkraut, dry white wine or apple cider, broth, bay leaf, juniper berries if desired, caraway seeds, sugar, and black pepper. Mix thoroughly and bring the mixture to a gentle simmer.
04 - Nestle the knackwurst sausages into the sauerkraut mixture. Cover and simmer over low heat for 25 to 30 minutes, turning the sausages once halfway through until heated through and flavors meld.
05 - Taste and adjust with salt and additional pepper as needed.
06 - Discard the bay leaf and juniper berries, if whole.
07 - Plate the knackwurst over generous portions of sauerkraut. Garnish with chopped fresh parsley and accompany with German mustard.
# Additional Tips::
01 -
- Classic Bavarian comfort food
- Easy to customize with different sausages
02 -
- Juniper berries and caraway seeds add classic flavor but are optional.
- Always check packaged sausage and broth for hidden gluten or allergens.
03 -
- Add a tablespoon of bacon or lardons to the onions for extra richness.
- Rinse the sauerkraut well to reduce sourness before cooking.