We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Beef Knockwurst & Sauerkraut
with Potato Salad & Whole Grain Mustard
55 MIN
2
Servings
From the Test Kitchen
We’re celebrating the hearty, comforting flavors of Central Europe with a recipe inspired by “choucroute garnie,” a popular Alsatian dish of sauerkraut, potatoes, and sausage. Tonight, the star is our beef knockwurst —or smoked beef sausages flavored with garlic and traditional spices like paprika and mace—braised with potatoes, onion, and carrots, then seared on the stovetop for a perfectly browned exterior. A quick-cooking take on sauerkraut completes the meal with plenty of crunchy texture and tangy flavor.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the garlic; using the flat side of your knife, gently smash each clove once. Large dice the potatoes. Peel and thinly slice the onion. Peel the carrots and cut into 1/2-inch-thick pieces on an angle.
2
Make the sauerkraut:
In a medium pot, combine the cabbage, vinegar, sugar, half the verjus, and 1/4 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat; carefully transfer to a bowl. Wipe out the pot. Set the sauerkraut aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Start the vegetables & knockwurst:
While the sauerkraut marinates, in the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the potatoes, onion, and carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the knockwurst and 1 3/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until the vegetables are tender and the liquid has reduced in volume by about 3/4. Carefully transfer the braised knockwurst to a plate.
4
Finish the vegetables:
Add half the mustard and the remaining verjus to the pot of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.
5
Sear the knockwurst:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the braised knockwurst and cook 30 seconds to 1 minute on the first side, or until browned and crispy. Flip and cook 30 seconds to 1 minute, or until browned and crispy. Transfer to a cutting board and cut in half crosswise on an angle.
6
Plate your dish:
Divide the finished vegetables and seared knockwurst between 2 dishes. Top with the sauerkraut (draining before adding). Serve with the remaining mustard on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the garlic; using the flat side of your knife, gently smash each clove once. Large dice the potatoes. Peel and thinly slice the onion. Peel the carrots and cut into 1/2-inch-thick pieces on an angle.
2
Make the sauerkraut:
In a medium pot, combine the cabbage, vinegar, sugar, half the verjus, and 1/4 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat; carefully transfer to a bowl. Wipe out the pot. Set the sauerkraut aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Start the vegetables & knockwurst:
While the sauerkraut marinates, in the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the potatoes, onion, and carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the knockwurst and 1 3/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until the vegetables are tender and the liquid has reduced in volume by about 3/4. Carefully transfer the braised knockwurst to a plate.
4
Finish the vegetables:
Add half the mustard and the remaining verjus to the pot of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.
5
Sear the knockwurst:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the braised knockwurst and cook 30 seconds to 1 minute on the first side, or until browned and crispy. Flip and cook 30 seconds to 1 minute, or until browned and crispy. Transfer to a cutting board and cut in half crosswise on an angle.
6
Plate your dish:
Divide the finished vegetables and seared knockwurst between 2 dishes. Top with the sauerkraut (draining before adding). Serve with the remaining mustard on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered