Knockwurst Poached in a Shiner Bock
Sauerkraut made with Cabbage, Fennel and Carrots, with a Smoked Onion Bier Sauce
| Servings | Prep Time |
| 4guests as an entrée | 15minute |
| Cook Time |
| 15minute |
|
|
Ingredients
Poached Knockwurst Ingredients:
- 3tablespoon butter, unsalted
- 3each onion, yellow, large,peeled and sliced
- 3each bay leaf,preferably fresh
- 3sprigs thyme, fresh
- 6each juniper berries, lightly crushed
- 3each garlic, clovespeeled and sliced
- 36ounce Bock Style Lagersuch as Shiner Bock or other Bock StyleDoppelbock Style lager
- 4each sausage, Knockwurst style
Sauerkraut Ingredients:
- 2tablespoon butter, unsalted
- 1each fennel bulb,sliced thin, tops saved for garnish
- 3each carrots,peeled and shaved thin
- 4cup sauerkraut,preferably homemade, washed and drained
Smoked Onion Bier Sauce Ingredients:
- 2tablespoon butter, unsalted
- 2tablespoon flour, all-purpose
- 1teaspoon caraway, seeds
- 1/2teaspoon liquid smoke
- 1tablespoon mustard,a German style Bier mustard
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.