Beef Knockwurst & Sauerkraut with Potato Salad & Whole Grain Mustard

Beef Knockwurst & Sauerkraut

with Potato Salad & Whole Grain Mustard

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
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
Beef Knockwurst & Sauerkraut with Potato Salad & Whole Grain Mustard
Title
time-saving
tips & techniques
Vidalia Onion
Champagne Vinegar
Carrots
Cabbage
Yukon Gold Potatoes
Whole Grain Mustard
Garlic
Verjus Blanc
Sugar
How To: Peel a Carrot
How To: Hold a Chef's Knife
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Make the sauerkraut:
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.

Start the vegetables & knockwurst:
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.

Finish the vegetables:
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.

Sear the knockwurst:
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.

Plate your dish:
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

Get Plans

Beef Knockwurst & Sauerkraut

Prepare the ingredients:
How To: Hold a Chef's Knife
How To: Peel Garlic
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.

Make the sauerkraut:
Start the vegetables & knockwurst:
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.

Finish the vegetables:
Sear the knockwurst:
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!

Plate your dish:
Browse Steps
1 of 6