Knockwurst on a Roll 01
This is the way I served Knockwurst at the Backstage Restaurant in New Hope, PA. Personally, I like it with lots of Kraut and Brown Mustard.
| Servings | Prep Time |
| 1sandwich | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1each Knockwurst
- 1each Torpedo Roll(or 6-8″ Steak Roll)
- 4oz. Sauerkraut with Beer 01(optional)
- 1handful Potato Chips
- 1spear Kosher Pickle
- 4-12oz. BeerAmber-ish beer is best.
Instructions
- Method #1: If serving the Knockwurst with Sauerkraut, then cook it in the Sauerkraut as follows:
- Add the Sauerkraut, the Knockwurst, and 4 oz. of the Beer in a small pot and simmer, covered, till the Knockwurst plumps up.
- Method #2: If servings WITHOUT the Sauerkraut, then cook it as follows:
- Add the Knockwurst and 12 oz. of Beer to a small pot, cover, and simmer till the Knockwurst plumps up.
- For both Methods: Place the Knockwurst in the Torpedo Roll. If serving with Sauerkraut, pile it on top of the Knockwurst.
- Serve with Potato Chips and a Kosher Pickle spear.
Recipe Notes
With or without Kraut, Knockwurst was made to go with a fine Brown Mustard.
