Bratwurst And Knockwurst With Rye Toast Points Recipes

KNOCKWURST AND BRATWURST RECIPE - (4.5/5)

Steps:

• I serve the brots with sauteed peppers and onions, and knockwurst with sauerkraut. Of course your favorite mustard with either The bratwurst is also good with the schaschlik recipe

CORNED BEEF AND KNOCKWURST SANDWICH

Steps:

• Slice knockwurst into long slices.
• Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
• Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
• Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.

HOT GERMAN POTATOES AND KNOCKWURST

Steps:

• Cover potatoes with water in a medium saucepan. Bring to boil; simmer until tender, 25 to 30 minutes. Drain, cool slightly, and cut into slices. Place slices into a large heatproof bowl.
• Fry the bacon in a medium saucepan over medium heat until almost crisp. Add the onion and cook until translucent, 5 to 10 minutes. Mix in the flour, sugar, mustard, salt and pepper. Stir in the vinegar, broth, and celery seeds. Cook, stirring often, until thickened.
• Meanwhile, heat the knockwurst according to package directions; cut each into 6 to 8 diagonal slices. Add the knockwurst to the potatoes. Pour the sauce over and toss to coat. Sprinkle with the parsley and serve warm.

MADER'S BRATWURST AND KNOCKWURST W. HERB BUTTER RYE TOAST POINTS

Steps:

• Bring a medium pot of water to a boil and add salt.
• Add potatoes and cook 10 minutes or until tender.
• Remove potatoes and keep warm.
• Keep water over medium heat.
• Preheat grill or grill pan.
• Poach brats and knocks in reserved simmering water until cooked through, about 10 minutes.
• Drain.
• Grill brats and knocks until golden brown and cooked thoroughly, about 10 minutes.
• While sausages are browning, cut potatoes in half.
• Melt butter in medium sauté pan until melted.
• Add potatoes and chives and cook until until well coated.
• Season with salt and pepper.
• Cut crusts off rye bread and brush with herb butter.
• Grill until toasted.
• Cut each slice into points, diagonal in an "X".
• Assemble by placing 2 oz of sauerkraut in center of each plate, potatoes around the kraut, sliced sausages on top and toast points as garnish.
• For Herb Butter: In large bowl mix all ingredients with spatula until combined (a food processor will also work well).
• To store butter, Place on the bottom end of a large piece of plastic wrap.
• Fold the bottom edge over the butter and roll to form a log about 1-1/2 inch in diameter.
• Twist the ends and refrigerate to chill.
• Slice as needed or store in freezer for up to 1 month.