Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Knockwurst

with New England-Style Beans & Coleslaw

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re pairing knockwurst—a pleasantly garlicky, smoked German-style beef sausage in a snappy pork casing—with tender pinto beans. The beans are stewed on the stove with a touch of molasses for deep sweetness (a traditional New England touch). A vinegar-based slaw of thin-sliced cabbage and grated carrots, tossed with aromatic celery seeds, balances out the rich and sweet flavors of the dish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the onion. Drain and rinse the beans. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Halve the knockwurst lengthwise.

Cook the aromatics:
2 Cook the aromatics:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cover and cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, uncovered, stirring occasionally, 3 to 4 minutes, or until dark red and fragrant.

Stew the beans:
3 Stew the beans:

Add the molasses, sugar, and half the mustard to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the beans and ½ cup of water; season with salt and pepper. Reduce the heat to medium. Cover and cook, stirring occasionally, 11 to 13 minutes, or until the liquid is slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the coleslaw:
4 Make the coleslaw:

While the beans stew, in a large bowl, combine the cabbage, carrots, vinegar, celery seeds, remaining mustard, and 1 tablespoon of olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Sear the knockwurst:
5 Sear the knockwurst:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the knockwurst, cut side down. Cook 2 to 3 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until browned and heated through. Turn off the heat.

Serve your dish:
6 Serve your dish:

Divide the stewed beans, seared knockwurst, and coleslaw among 4 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the onion. Drain and rinse the beans. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Halve the knockwurst lengthwise.

2 Cook the aromatics:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cover and cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, uncovered, stirring occasionally, 3 to 4 minutes, or until dark red and fragrant.

Cook the aromatics:
Stew the beans:
3 Stew the beans:

Add the molasses, sugar, and half the mustard to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the beans and ½ cup of water; season with salt and pepper. Reduce the heat to medium. Cover and cook, stirring occasionally, 11 to 13 minutes, or until the liquid is slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

4 Make the coleslaw:

While the beans stew, in a large bowl, combine the cabbage, carrots, vinegar, celery seeds, remaining mustard, and 1 tablespoon of olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the coleslaw:
Sear the knockwurst:
5 Sear the knockwurst:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the knockwurst, cut side down. Cook 2 to 3 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until browned and heated through. Turn off the heat.

6 Serve your dish:

Divide the stewed beans, seared knockwurst, and coleslaw among 4 dishes. Enjoy!

Serve your dish: