German knackwurst sausages are made from pork and are already cooked when you purchase them, which is why it takes only a few minutes to heat them through before serving.
- 100 g butter
- ¼ tsp caraway seeds
- ¼ tsp fennel seeds
- 2 fresh bay leaves
- ½ red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely diced
- 500 g sauerkraut with juice
- ¼ cup (60 ml) white wine
- 2 knackwurst sausages
- 3–4 sprigs parsley, finely chopped, plus extra to garnish
- 3–4 sprigs dill, finely chopped
- 3–4 chives, finely chopped
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard, plus extra to serve
- olive oil, to drizzle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat butter, caraway seeds, fennel seeds and bay leaves in a heavy-based saucepan over medium heat, stirring occasionally. Add a pinch of pepper, onion and garlic and stir until butter melts and mixture begins to simmer. Add celery and stir until vegetables have softened.
- Stir through sauerkraut with its juices, so all ingredients distribute evenly throughout the mixture. Add white wine and gently pat down mixture, making sure none sticks to the side of the pan. Cover with a lid, leaving slightly ajar to allow a little of the mixture to evaporate. Reduce heat to low and gently simmer for 5–10 minutes.
- When mixture is slightly reduced, place sausages on top of sauerkraut. Cover with lid and simmer for 3 minutes, or until the sausages have completely heated through. Remove sausages and set aside.
- Add herbs and mustards to the sauerkraut and stir though.
- To serve, place a large spoonful of sauerkraut on a plate to act as a base for sausage. Serve with extra Dijon mustard on the side and a drizzle of olive oil. Garnish with extra parsley.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.