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Glazed Knockwurst

Glazed knockwurst adds tons of flavor to many kinds of sausage such as knockwurst, smoked, or Polish and makes a meal on a bun or with a side of kraut.

Glazed Knockwurst

Glazed Knockwurst

By Sue Lau | Palatable Pastime

Glazed  knockwurst is my  recipe of the day. This is a super quick, simple and delicious way to prepare knockwurst, or any cooked or cured sausage for that matter. Try this with smoked sausage or kielbasa, mettwurst or whatever you prefer.

Glazed Knockwurst

This would be really good with sauerkraut or red cabbage, but does make a nice plate to go alongside other meats at a cookout or backyard barbecue, leaving the grill open for other things.

Not my original recipe- I had seen this on the Southern Food About website back when it was still around and with  a little searching discern that  it may have originated from  a Family Circle magazine ca. 1972.

Glazed Knockwurst

It is very retro, and we used to have sausages like this all the  time for dinner.  Usually on  a bun, but sometimes on a plate with  a side of kraut and something  like scalloped potatoes. When  I did the pictures again, I had the kraut shown, as well as some  broccoli salad.

Glazed Knockwurst

Glazed Knockwurst

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Glazed Knockwurst

Glazed Knockwurst

Sue Lau
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American, German
Servings 4

Ingredients
  

  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon ground cloves
  • 1/4 cup honey
  • 1/4 cup vinegar
  • 1-2 pounds knockwurst

Instructions
 

  • Cook onion in butter until soft, then whisk in the sugar, mustard, cloves, honey, and vinegar.
  • Add knockwurst to the sauce and simmer for about ten minutes, covered, or until wursts are hot and glazed with the sauce.

Notes

From the kitchen of palatablepastime.com

Glazed Knockwurst

Also  from  blogging friends:

Autumn  Crockpot Apple Sauerkraut
Wunderbar Knockwurst Sausage Sandwich
Spätzlesalat (German Spaetzle Pasta Salad)

This post has been updated from June 5, 2013 to reflect updated  photography.

Disclaimer: This post contains affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.

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