Pickled Knackwurst
Transform your classic knackwurst into a tangy, flavorful delight with this Pickled Knackwurst recipe! Perfectly seasoned with a brine of white vinegar, sugar, and spices like mustard seeds, black peppercorns, and bay leaves, these sausages are elevated with layers of sliced onions, fresh dill, and optional red pepper flakes for a hint of heat. Ready with just 15 minutes of prep, this make-ahead dish allows the knackwurst to marinate in the refrigerator for 24–48 hours, absorbing bold, zesty flavors. Serve these pickled sausages chilled as a crowd-pleasing appetizer, sandwich topper, or savory snack paired with crusty bread or tangy mustard. Bursting with briny goodness, this recipe is a must-try for fans of pickled delicacies and hearty German-inspired fare!
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Recipe Information
Ingredients
- 4 links Knackwurst
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 large (sliced into rings) Yellow onion
- 3 whole (peeled) Garlic cloves
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 whole Bay leaves
- 3 fresh Dill sprigs
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Begin by cutting the knackwurst into 2-inch chunks, or leave them whole, depending on your preference.
In a medium pot, combine white vinegar, water, granulated sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar and salt dissolve completely.
Once the brine reaches a boil, lower the heat and simmer for 2-3 minutes. Remove the pot from the heat and set aside to cool slightly.
In a clean quart-sized glass jar or airtight container, layer the sliced onion rings, garlic cloves, peppercorns, mustard seeds, bay leaves, and dill sprigs.
Pack the knackwurst chunks (or whole links) into the jar, ensuring they are snug but not overly crowded.
If using red pepper flakes for a touch of heat, sprinkle them over the contents of the jar.
Carefully pour the warm brine over the sausage and aromatics in the jar, ensuring all ingredients are fully submerged. Leave a small amount of headspace at the top of the jar.
Seal the jar tightly with a lid and allow it to cool to room temperature before transferring it to the refrigerator.
Let the knackwurst pickle for at least 24 hours, preferably 48 hours, to absorb the flavors of the brine. The longer it sits, the more flavorful it becomes.
Serve the pickled knackwurst chilled, straight from the jar, or alongside crusty bread, mustard, or pickles. Enjoy!
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 35.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
