Now that you have your knockwurst, where should you put it?
For your convenience, I have provided a few delectable German recipes to deal with surplus sausage, but be careful to remove any paintings, dynamite or radio batteries first. Especially if you're intending to conceal them down the front of your blouse, strapped to your bust or down your pants.
Peel onions and cut into thin slices to measure about 4 cups.Heat 3 tablespoons oil in a large skillet.Stir in onions and parsley.Saute over medium heat until golden brown.Meanwhile,halve sausages,lengthwise,and score,crosswise,in 2 places.Dip cut sides in flour.Push onions to one side of skillet.Pour in remaining 3 tablespoons of oil.Add sausages.Fry until sausages are crisp and browned.
SOAR Online Searchable Archive of recipes: German
4 servings
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
Focus on Ethnic Cuisine: GermanyEverybody in Germany likes to prepare Wurstsalat once in a while. It is very easy to make and is one of those German specialties that best reflects the German food industry. It is either made with fine grain sausages like Knackwurst or Frankfurter. German summer afternoons spent at home working in the garden often end with a meal of wurstsalat. Wurstsalat is also an everpresent item in almost all the menus of German inns and restaurants.
In a salad bowl combine sliced knackwurst and sliced onion. In a small bowl whisk together vinegar, oil, salt and pepper. Pour dressing over knackwurst, toss and serve with a good rye bread.