Pickled Knackwurst Recipe
Total Time: 72 hours 10 minutes
Prep Time: 72 hours
Cook Time: 10 minutes
Yield: 2 quarts
Category: Pork
Cuisine: German
Servings: 2 quarts
Description:
This deliciously tangy and flavorful Pickled Knackwurst recipe is a perfect addition to any meat lover’s menu. The combination of knackwurst, onions, and aromatic spices pickled in a vinegar-based brine creates a satisfying dish that’s both simple and inexpensive to prepare. Ideal for any occasion, these pickled sausages will make a great snack or side dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 2 1/2 cups |
| White Vinegar | 1 3/4 cups |
| Sugar | 2 tablespoons |
| Salt | 1 1/2 tablespoons |
| Peppercorns | 20 |
| Allspice | 16 berries |
| Knackwurst Sausage | 1 1/2 pounds |
| Onion | 1 |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 1156.5 kcal |
| Total Fat | 94.4 g |
| Saturated Fat | 36.8 g |
| Cholesterol | 170.6 mg |
| Sodium | 5583.7 mg |
| Carbohydrates | 26 g |
| Fiber | 0.8 g |
| Sugars | 15.8 g |
| Protein | 39.9 g |
Instructions:
-
Prepare the Brine:
- In a saucepan, combine the water, white vinegar, sugar, salt, peppercorns, and allspice. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Once done, remove it from the heat and allow it to cool completely.
-
Prepare the Sausage and Onion:
- While the brine is cooling, slice the knackwurst sausages on an angle into ½-inch pieces. Set aside.
- Peel and slice the onion into thin rings or slices, depending on your preference.
-
Assemble in a Jar:
- Take a 2-quart jar and begin layering the sliced knackwurst and onion alternately. This will help the flavors meld together as they pickle.
- Once the sausages and onions are layered, pour the cooled brine over the top, ensuring everything is well-covered.
-
Pickling Process:
- Seal the jar tightly and place it in the refrigerator. Let the mixture sit for at least 3 days to allow the flavors to fully develop. The pickled knackwurst will be ready to eat once the 3 days have passed.
-
Serve and Enjoy:
- After 3 days, your pickled knackwurst is ready to serve. Keep it refrigerated for freshness, and enjoy it as a snack, appetizer, or side dish alongside other meats and cheeses.
Tips:
- You can also use a larger jar if you prefer to make a larger batch.
- For an extra kick, consider adding a few extra peppercorns or other spices to the brine mixture.
- If you prefer a milder taste, let the sausages sit in the brine for a shorter period of time.
Enjoy the delightful taste of these homemade Pickled Knackwurst with the tangy pickling brine that enhances the flavor of the sausage, making it a tasty addition to any meal.
