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