Knockwurst and sauerkraut is a hearty, tangy one-pot meal that practically makes itself in the slow cooker. The sausages stay juicy while the sauerkraut mellows into a savory, slightly sweet bed that soaks up all the smoky flavor. This German-inspired dish is perfect for busy weeknights or a no-fuss weekend dinner.
Ingredients
- 6 knockwurst sausages (about 1.5 lbs / 680 g total)
- 1 lb (450 g) sauerkraut, drained but not rinsed
- 1 medium yellow onion, thinly sliced
- 1 medium apple (such as Granny Smith), peeled, cored, and diced
- 1 cup (240 ml) chicken broth (low-sodium)
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 2 tablespoons (30 g) butter, cut into small pieces
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the drained sauerkraut in the bottom of a 6-quart (5.7 L) slow cooker. Spread it out evenly.
- Scatter the sliced onion and diced apple over the sauerkraut.
- In a small bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, caraway seeds, and black pepper. Pour the mixture over the sauerkraut mixture.
- Arrange the knockwurst sausages on top of the sauerkraut. They can be nestled slightly into the mixture.
- Dot the top with the butter pieces.
- Cover and cook on LOW for 4 hours, or on HIGH for 2 hours, until the sausages are heated through and the flavors have melded. The internal temperature of the sausages should reach 160°F (71°C) as the safe minimum for ground meat products; check with a food thermometer.
- Gently stir the sauerkraut mixture before serving, being careful not to break the sausages. Garnish with fresh parsley if desired.
Tips
- Don’t rinse the sauerkraut: Rinsing removes the tangy flavor that defines this dish. If you prefer a milder taste, you can give it a quick rinse, but you’ll lose some of the characteristic sourness.
- Brown the sausages first (optional): For extra depth, sear the knockwurst in a hot skillet with a little oil for 2-3 minutes per side before adding them to the slow cooker. This adds a nice color and richer flavor.
- Use good-quality knockwurst: Look for knockwurst made with pork and beef, often smoked. The quality of the sausage greatly impacts the final dish.
- Adjust the sweetness: Taste the sauerkraut mixture after 3 hours. If it’s too tart for your liking, add another teaspoon of brown sugar. If it’s too sweet, add a splash more vinegar.
Serving Suggestions
Serve the knockwurst and sauerkraut straight from the slow cooker with a slotted spoon to drain off excess liquid. It pairs beautifully with creamy mashed potatoes, buttered egg noodles, or a crusty rye bread to soak up the juices. A dollop of whole-grain mustard on the side adds a nice kick.
Variations
- Beer instead of broth: Replace the chicken broth with a dark German beer, such as a dunkel or bock, for a deeper, malty flavor. Simmer the beer for a few minutes before adding to reduce the alcohol, or just add it straight to the slow cooker.
- Add potatoes: For a more filling meal, add 1 lb (450 g) of baby potatoes or diced Yukon Gold potatoes to the bottom of the slow cooker with the sauerkraut. They’ll cook in the liquid and absorb the flavors.
- Spice it up: Add a pinch of red pepper flakes or a chopped jalapeño to the sauerkraut mixture for a touch of heat.
- Use other sausages: This recipe works well with bratwurst, kielbasa, or even smoked pork chops. Adjust the cooking time if using a different type of sausage, and always check for the safe minimum internal temperature.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The dish will keep for 3-4 days in the refrigerator. To reheat, place the desired amount in a saucepan over medium-low heat, adding a splash of broth or water to keep it moist, and heat until steaming (165°F / 74°C for leftovers). You can also reheat individual portions in the microwave. The flavor often improves after a day in the fridge as the ingredients meld further.
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned or jarred?
Yes, fresh sauerkraut from the refrigerated section of the grocery store works wonderfully. It tends to be more crisp and flavorful. Drain it well before using, and you may want to reduce the broth slightly since fresh sauerkraut holds more moisture.
Do I need to cook the knockwurst before putting them in the slow cooker?
No, knockwurst is typically fully cooked and smoked, so it just needs to be heated through. The slow cooker will do that perfectly. If you want a browned exterior, you can sear them first, but it’s not necessary for safety.
Can I cook this on high instead of low?
Yes, you can cook on HIGH for about 2 hours instead of 4 hours on LOW. The result will be similar, though the flavors may not meld quite as deeply. Always check the internal temperature of the sausages reaches 160°F (71°C) before serving.
What if I don’t have caraway seeds?
You can substitute with 1/2 teaspoon of fennel seeds or simply omit them. The dish will still be delicious, just with a slightly different flavor profile. Alternatively, add a pinch of ground caraway if that’s what you have.
Can I freeze this dish?
Yes, this freezes well. Let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Why is my sauerkraut too sour?
Sauerkraut’s sourness varies by brand and how it’s packed. If it’s too sour for your taste, you can add a bit more brown sugar or a grated carrot to the slow cooker to balance the acidity. Next time, you could also rinse the sauerkraut briefly before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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