Baked Beans And Knockwurst Recipes

KNOCKS AND BEANS SUPREME

Knocks and Beans Supreme image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 knockwurst sausages, sliced into thirds (about 2-inch pieces)
8 slices lean, good quality smoky bacon (recommended: Oscar's Smokehouse)
Extra-virgin olive oil, for drizzling
2 (16 to 18-ounce) cans good quality baked beans (recommended: Bush's Grilling Baked Beans)
2 large cloves garlic, finely chopped
1 large shallot, finely chopped
Coarse black pepper
1/4 cup Worcestershire sauce or steak sauce (recommended: Lea and Perrin's thick Worcestershire Sauce)
2 red chile peppers
Small bunch thin scallions, whites and greens thinly sliced on an angle
Couple small sprigs fresh thyme and/or fresh marjoram, leaves picked and finely chopped
1 can brown bread or brown bread with raisins
Softened butter

Steps:

Simmer sausages in shallow boiling water to heat through, drain and wipe out, return to stove.
While the sausages simmer, slice the bacon into 1/2-inch wide batons. Add a drizzle of olive oil to the pan and heat over medium-high heat. Thick cut the knocks on an angle and add them to the skillet and sear at the edges, remove the sausages and add the bacon and render until almost crisp but not-quite. Remove the bacon from the skillet to paper towel to cool but reserve the drippings.
In a casserole dish, stir together the beans, garlic, and shallots and season with lots of coarse black pepper. Smooth out in the dish and wipe down the sides of the dish. Nestle the chunks of knocks into the beans, arranging them all around the casserole and allowing them to peek up and out a bit. Dot the beans with thick Worcestershire sauce. Scatter the chiles and scallions and herbs over top of the casserole. Scatter the bacon over top and using a pastry brush, dot with some of the drippings. Cover and store for a make-ahead meal.
Preheat the oven to 375 degrees F.
Bake the casserole in a hot oven on a baking sheet liner until the top surface is crispy in spots and bubbly all over.
Slice the brown bread into 1-inch thick slices. On a heated griddle, melt 2 tablespoons butter and toast brown bread until slightly browned and crispy, flip the bread , and repeat.

BRATWURST, SAUERKRAUT AND BEAN CASSEROLE

Bratwurst, Sauerkraut and Bean Casserole image

Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard.

Provided by MLTDEBBIE

Categories Main Dish Recipes Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound fresh bratwurst sausages
1 (32 ounce) package sauerkraut
1 pinch celery salt
1 tablespoon brown sugar
1 (15 ounce) can baked beans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 38.5 g, Cholesterol 84 mg, Fat 33.8 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 11.5 g, Sodium 2905.5 mg, Sugar 15.3 g

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