Sausages and Beer, a great marriage of flavors and textures.  Knockwurst is a German style sausage made from a mix of pork and veal, ground together into a fine textured, flavored with lots of garlic and then smoked with hard wood.  With these flavors, a Bock style larger works perfectly, to compliment the garlic bite, the light smoke, with the melanoidin rich brew.  To add to this combination of German flavors, a Smoked Onion Bier Sauce is created by re-utilizing the beer broth used to poach the sausage.

Sever these knockwurst on a bed of Pumpkin DBA Spätzle or roasted potatoes  with a side of bier mustard.

 

This recipe is from a cooking class I taught: Celebrating Oktoberfest with Beer Cuisine.

Firestone Walker Oaktoberfest

Served with Knockwurst poached in a Shiner Bock, sauerkraut made with cabbage, fennel and carrots, with a smoked onion bier sauce

 

Oktoberfest Recipes
Knockwurst Poached in a Shiner Bock
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Sauerkraut made with Cabbage, Fennel and Carrots, with a Smoked Onion Bier Sauce
Servings Prep Time
4 guests as an entrée 15 minute
Cook Time
15 minute
Servings Prep Time
4 guests as an entrée 15 minute
Cook Time
15 minute
Oktoberfest Recipes
Knockwurst Poached in a Shiner Bock
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sauerkraut made with Cabbage, Fennel and Carrots, with a Smoked Onion Bier Sauce
Servings Prep Time
4 guests as an entrée 15 minute
Cook Time
15 minute
Servings Prep Time
4 guests as an entrée 15 minute
Cook Time
15 minute
Ingredients
Poached Knockwurst Ingredients:
Sauerkraut Ingredients:
Smoked Onion Bier Sauce Ingredients:
Servings: guests as an entrée
Units:
Instructions
Poached Knockwurst Directions:
  • In a Dutch oven or pot over medium high heat, add the butter and melt. Add the onions, bay leaves, thyme, juniper berries and sauté for 8 – 9 minutes, until the vegetables turn a light brown color. Add the garlic and cook for another minute, then deglaze the pot with the bock beer. Bring to a simmer and add the knockwurst and cook for 15 minutes. Remove the sausages and keep warm.
Sauerkraut Directions:
  • Drain the onion beer mixture in a colander, saving the beer stock in a separate bowl. Add the butter and fennel to the Dutch oven and cook for 3 – 4 minutes. Add in the carrots and kraut to the pot and ½ cup of the beer stock. Warm the ingredients and set aside.
Smoked Onion Bier Sauce Directions:
  • Remove the bay leaves and juniper berries from the drained vegetables. In a sauce pot over medium heat, add the butter and melt. Add in the flour and caraway seed and make a roux, cooking until golden brown, about 3 - 4 minutes. Slowly pour the remaining reserved beer stock to the roux, whisking to combine. Then bring the mixture back to a simmer, adding in the onions and the liquid smoke. Simmer for about 5 minutes, until the sauce is medium thickness, add in the mustard and adjust seasoning with salt and pepper.
To Plate:
  • Place a large scoop of the sauerkraut in the center of the plate, topping with a knockwurst, then garnish with several spoons of the Smoked Onion Bier Sauce and garnish with the fennel fonds.
Recipe Notes

Beer Pairing Suggestions:

Firestone Walker Brewing Co. Oaktoberfest or Spaten Oktoberfest/Märzen both have a wonderful malt forward flavor, while crisp and clean, that will add a nice balance to the Smoked Onion Bier Sauce and the delicate flavors of the Knockwurst style sausage.

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