Grilled Knockwurst Recipes

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. 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. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

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 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.
• 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). Cut a piece of heavy-duty foil and a piece of parchment to 12 × 18 inches. Place foil on a work surface; lay parchment on top. Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.
• Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
• Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet; let stand 5 minutes before serving.

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

Steps:

• Add 3-tablespoons fine sea salt to a pot of water and bring to a full boil. Add corn and blanch. Cut kernels from cobs, place into a glass bowl.
• Add roasted peppers, red onion and fresh cilantro to salsa. Season with fine sea salt and fresh ground black pepper.
• In a medium saucepan add bay leaf, vinegar, fine sugar, mustard, minced garlic, bring to a boil and reduce to a simmer for 10-12 minutes. Stir sauce to preventt from burning. .
• Fold sauce into corn, season with salt and pepper to taste. Chill Fresh Corn Salsa for 30-minutes. Bring salsa to room temperature for 30- minutes before service and remove bay leaf.
• Grill Jumbo Hebrew National Kosher Beef Knockwursts.
• Serve Fresh Corn Salsa over grilled knockwursts with a side of Potato Salad.

Steps:

• In a large pot of cold water add 3-tablespoons fine sea salt and bring water to a full boil. Cook corn for 5-7 minutes; do not oover cook the corn.
• Place corn in a ice bath to cool down for 3-4 minutes. Cut kernels from cobs and place in a bowl.
• Roast peppers over an open gas flame for about 5-7 minutes. Place peppers in a brown paper bag and let rest for 5 minutes.
• Peel skin from roasted peppers, cut peppers in half and remove seeds. Add diced peppers, red onion, cilantro and garlic to corn.
• In a medium saucepan add vinegar, sugar, mustard, bay leaf and whisk. Bring vinegar to a slow boil and reduce sauce by half. Stir sauce to prevent from burning. Season with sea salt and white pepper. Remove sauce from heat and fold into corn.
• Stir olive oil into Salsa and cover with plastic. Chill Fresh Corn Salsa for 30-minutes.
• Let Corn Salsa come to room temperature before service. Remove Bay Leaf and season with sea salt and fine black pepper.
• Grill Jumbo Hebrew National Kosher Beef Knockwursts.
• Serve Fresh Corn Salsa over the knockwursts.

Steps:

• Slice knockwurst into long slices.
• Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
• Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
• Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.