Opa’s Premium Knackwurst And Kraut - Opa's Smoked Meats

Opa’s Premium Knackwurst And Kraut

Opa’s Smoked Meats • Small Batch. Craft Made. Texas-German tradition — since 1947

Opa's Premium Knackwurst and Kraut

Opa's Smoked Meats
Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

German

Category

Main Course

Difficulty

Easy

Best For

German comfort dinners

A one-skillet Texas-German supper. Opa's Knackwurst, kept whole so the casing keeps its snap, simmers atop a bed of cabbage, onion, carrot, and caraway until everything is tender. Then Swiss cheese cooks into the cabbage to finish — rich, simple, and exactly the kind of plate Opa's was built on.

Opa's Premium Knackwurst and Kraut

Ingredients

  • 4 Opa’s Knackwurst links
  • 6 cups shredded cabbage
  • 1 cup water
  • 1/2 cup chopped onion
  • 1/2 cup shredded carrot
  • 1 teaspoon caraway seed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 slices Swiss cheese, torn (4 ounces)

Directions

  1. Simmer. In a 12-inch skillet, combine the cabbage, water, onion, carrot, caraway seed, pepper, and salt. Bring to a boil, then reduce the heat to a simmer. Arrange the knackwurst on top, cover, and simmer 10-15 minutes, until the cabbage is tender and the knackwurst is heated through.
  2. Finish and serve. Remove the knackwurst and keep warm. Drain the cabbage, then add the Swiss cheese and stir over low heat until smooth. Serve the cabbage with the knackwurst.

Frequently Asked Questions

  1. Is Opa's Knackwurst already cooked?

    Yes. It's fully cooked, so the simmer heats it through.

  2. Why keep the knackwurst whole?

    Cutting the casing lets the juices out. Whole links keep their snap.

  3. Can I use sauerkraut instead of cabbage?

    Yes. Drain a jar of Opa's German Sauerkraut and simmer it in place of the fresh cabbage for a tangier plate.
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