Knocks And Chops: Knockwurst With Spiced Sauerkraut And Smoked Pork Chops With Bacon, Apple And Onion
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Butter1 tsp
Caraway Seeds1
Bay Leaf1 tsp
Peppercorns (whole)1 loaf
Pumpernickel (sliced)1 tbsp
Extra-Virgin Olive OilDirections:
1
Pierce the casings of knockwurst and arrange in medium skillet
2
Add 1 inch of water, bring to a simmer and warm wursts through
3
Remove from the pan
4
Drain the skillet and add butter
5
Melt butter over medium heat
6
Cut each knockwurst into 1/3 and add back to the pan to crisp casings
7
Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns
8
Pour the beer into the skillet
9
When the beer comes to a bubble reduce heat to simmer
10
Heat a second skillet over medium high
11
Add oil, 1 turn of the pan and add chopped bacon
12
When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes
13
Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes
14
Remove chops to a plate and loosely cover with foil
15
Pour the beer into the pan and reduce heat to a simmer
16
When you are ready to serve, cut several slices of pumpernickel in half down the middle
17
Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table
18
Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut
19
Serve 3 pieces of smoked pork chops topped with bacon, apples and onions
20
Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!