Boiling Knockwurst
Bring a pot of salted water to a boil. Fill a large pot 3/4ths of the way with water. Add 2 pinches of table salt to the water and set your burners to high. Let the water heat up until bubbles start to break on the surface.
Turn off your stove. Let the boiling water settle for a minute or two. You don't need to cook knockwurst in boiling water because they are already pre-cooked. The water should be hot enough to cook the knockwurst, but not boiling. Don't put the knockwurst in boiling water or you'll overcook them.
Place the knockwurst in the hot water for 10-15 minutes. Use a pair of tongs to slowly lower the knockwurst into the hot water. Once they are in the water, cover the pot with a lid. The knockwurst will finish cooking in the hot water.
Remove the knockwurst from the water. Use your tongs to pull the knockwurst from the hot water. Arrange the knockwurst on a plate or in a cooking tray.
Serve the knockwurst with garnishes. Popular garnishes for boiled knockwurst include sauerkraut, mustard, and fried onions. Many people eat their knockwurst in a bun. You can store the knockwurst for 3-4 days in the refrigerator, or you can freeze them for up to 3 months.
Baking Knockwurst in the Oven
Preheat the oven to 300 °F (149 °C). You should always preheat the oven before your bake knockwurst. Preheating the oven will ensure that the knockwurst gets an even cook throughout.
Cut the knockwurst if you prefer. You can cut the knockwurst into pieces, slices, or you can butterfly them down the center. If you cut the knockwurst into pieces, you can incorporate it into another baked dish, such as a casserole or baked macaroni and cheese. Cutting the knockwurst is also useful to create bite-sized pieces.
Place the knockwurst in a cooking dish. Arrange the knockwurst on the bottom of the dish. If you kept the knockwurst whole, slicing them halfway down the middle will encourage a more even cook. You can place the knockwurst on a bed of sliced onions or sauerkraut to enhance their flavor. Make sure to place the knockwurst an even distance apart so that you don't crowd and undercook them.
Pour other ingredients on top the knockwurst. Knockwurst is often baked with baked beans, black beans, kidney beans, onions, or bacon. If you want to enhance the flavor of your baked knockwurst, pour a can of beans, chopped onion, or a couple of slices of bacon over the knockwurst before you put them in the oven.
Cook the knockwurst for 20-25 minutes. Continue cooking the knockwurst at 300 °F (149 °C). Open the oven and look at the knockwurst. They should be golden brown and fragrant.
Serve the knockwurst. Wear a pair of oven mitts when you remove the cooking dish from the oven. Let the knockwurst cool for 2-3 minutes before serving it. You can store the cooked knockwurst in the refrigerator for 3-4 days or freeze them for up to 3 months.
Pan-Frying Knockwurst
Pour 2 tablespoons (30 ml) of oil into a saucepan. You can use olive, canola, or peanut oil to fry your knockwurst. If you want to inject more flavor, sauté onions in the oil before you cook the knockwurst. If you sauté onions before cooking the knockwurst, remember to season them with salt and pepper.
Heat the oil in the pan for 1-2 minutes. Turn the stove onto medium-hot heat and start to heat up the oil. Tilt the pan once the oil heats for a minute to see if it's hot. You should heat the oil until it flows smoothly in the pan like water. The surface of the oil should glisten and shimmer.
Cook the knockwurst for 10-15 minutes. You can cook the knockwurst whole or cut into pieces. As you cook the knockwurst, turn them regularly to ensure an even cook throughout. The outside of the knockwurst should be brown.
Remove the knockwurst from the pan and serve them. Use a pair of tongs to get the knockwurst out of the pan. If you want to soak up some of the oil, you can place the knockwurst on paper towels. Let the knockwurst cool for 2-3 minutes before you serve them. Knockwurst is typically served on a bun and topped with fried onions, sauerkraut, or mustard. You can store cooked knockwurst in the refrigerator for 3-4 days or freeze them up to 3 months.
Cooking Knockwurst on the Grill
Place the knockwurst on a low-heat grill. A low-heat grill is required so that you can get an even cook on the knockwurst without burning it. Do not put the knockwurst on a high-heat grill or you will burn the outside without cooking the center.
Cook the sausage for 3-5 minutes. Place the knockwurst on the grill with tongs. As the knockwurst cooks, it should develop grill marks on the side facing the grill.
Flip the sausage and cook the other side for 3-5 minutes. Flipping the knockwurst over will ensure that it cooks all the way through and will create grill marks on both sides of the knockwurst. When the sausage is fully cooked it should be grey or brown throughout and the juices should run clear.
Serve the knockwurst on a bun with garnishes. Grilled knockwurst will have a nice snap to them. Popular condiments for them include mustard, sauerkraut, grilled onions, and mustard. If you have leftover knockwurst you can store them in the refrigerator for 3-4 days or freeze them for up to 3 months.
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