Follow these steps for perfect results
Water
Knockwurst
Frozen
Sauerkraut
Preheat oven to 350°F (175°C).
Combine sauerkraut and water in a large pot.
Heat the sauerkraut and water mixture to a simmer.
Drain off any excess liquid from the sauerkraut mixture.
Place 1 1/2 gallons of sauerkraut in each 18x24 inch roasting pan.
Arrange knockwurst on top of the sauerkraut in each pan.
Bake for 35 to 40 minutes, or until the knockwurst is well heated.
Alternatively, layer the sauerkraut and knockwurst. Place 3/4 gallon of sauerkraut in each pan, arrange knockwurst on top, and cover with the remaining sauerkraut.
Other sizes and types of pans may be used as needed.
Expert advice for the best results
For extra flavor, add caraway seeds to the sauerkraut.
Serve with mustard or horseradish.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve in a rustic dish, garnished with fresh parsley.
Serve with mashed potatoes or spaetzle.
Accompany with a side of mustard and rye bread.
Crisp and refreshing to balance the richness.
Discover the story behind this recipe
Traditional German comfort food often enjoyed during festive occasions.
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