Seared Knockwurst with New England-Style Beans & Coleslaw

Seared Knockwurst

with New England-Style Beans & Coleslaw

40 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Seared Knockwurst with New England-Style Beans & Coleslaw
Title
time-saving
tips & techniques
Vidalia Onion
Pinto Beans
Molasses
Whole Grain Mustard
Carrots
Cabbage
Light Brown Sugar
Red Wine Vinegar
Tomato Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Seared Knockwurst

Prepare the ingredients:
How To: Peel a Carrot
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:
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