Knackwurst Recipe

Bring sausages to room temperature

Remove knackwurst from the refrigerator 15–20 minutes before cooking so they relax and cook more evenly.

Score sausages

Using a sharp knife, make 3 shallow diagonal cuts about 1/8" deep across the top of each sausage to help render fat and improve sear. Do not cut through.

Pan-sear the knackwurst

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the pan is hot and oil is shimmering, add the knackwurst in a single layer. Sear undisturbed 2–3 minutes per side until deeply browned on each face, turning every 2–3 minutes so all sides are evenly browned. Total searing time ~8–10 minutes depending on thickness.

Finish with garlic butter

Lower heat to medium. Push sausages to the side and add 2 tablespoons butter to the hot pan. When butter foams, add the minced garlic and spoon the garlic butter over the sausages for 30–60 seconds to coat and flavor. Be careful not to let garlic burn. Sprinkle with the measured sea salt and black pepper while basting. Remove sausages to a warm plate and tent with foil to rest for 5 minutes.

Warm rolls

While sausages rest, split the French rolls and place cut-side up on a baking sheet. Place under a preheated broiler or in a 350°F (175°C) oven for 3–5 minutes until lightly toasted.

Assemble

Place a sausage into each roll. Add a generous spoonful of smooth mustard and a portion of sauerkraut alongside or on top of the sausage. Serve immediately with German potato salad on the side.

If you prefer warm sauerkraut: melt 1 tablespoon butter in a small skillet over medium heat. Add the thinly sliced onion and cook 3–4 minutes until softened and translucent. Add the chopped apple and cook 1–2 minutes. Add the drained sauerkraut, 2 tablespoons apple cider or white wine, and 1/2 teaspoon caraway seeds (if using). Stir and simmer gently 4–5 minutes until hot and flavors meld. Taste and adjust with a pinch of sugar or salt if needed. Keep warm until serving.

The garlic butter used to baste the sausages was made in the sausage pan: after searing, add butter and minced garlic and baste the sausages for 30–60 seconds. Spoon any flavorful pan juices over sausages just before serving to keep them glossy and garlicky.

Cook potatoes

Place whole waxy potatoes in a pot, cover with cold water and add 1/2 teaspoon salt. Bring to a boil and simmer until fork-tender, about 12–20 minutes depending on size. Drain, reserving about 3 tablespoons of the cooking liquid, and let potatoes cool slightly until they can be handled.

Cook bacon

While potatoes cook, cut bacon into 1/2" pieces and cook in a medium skillet over medium heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate, reserving the bacon fat in the skillet.

Make dressing

To the warm bacon fat in the skillet, add the finely chopped half onion and sauté over medium heat until translucent, about 3 minutes. Stir in 3 tablespoons apple cider vinegar, 3 tablespoons reserved potato liquid (or water), 1 teaspoon mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring mixture to a gentle simmer, scraping up browned bits from the pan; simmer 1 minute to meld flavors.

Assemble salad

Slice or halve the hot potatoes into bite-size pieces and return them to the pot or a warm bowl. Pour the hot dressing over the potatoes and gently toss so the potatoes absorb the liquid. Add the crisp bacon and toss again. Taste and adjust seasoning. Sprinkle with chopped fresh parsley if desired and serve warm alongside the knackwurst.