Looking for a great Bavarian Meat Products recipe? Here ya go

This is a returning favorite- the Bavarian Meats Knackwurst. We like to slice it and add it to soups or noodle casseroles. There is a multitude of ways to use Knackwurst. 
Here are two recipes I found at BigOven.com for pickled bologna ring and a soup.

Pickled Knackwurst                        
1 c White vinegar
1 TB Mixed pickling spices
1/2 c Water
1 med Onion, sliced
1/4 c White sugar
1 lb Knackwurst, cut into discs
1/8 ts Salt

Mix together first 5 ingredients and boil for 8 minutes; cool. Put Knackwurst and onions in a large glass jar. Pour vinegar mixture over Knackwurst. Refrigerate overnight before serving. Store in refrigerator.

Knackwurst Soup
1 lb Knackwurst, chopped
4 c Water
1/2 c Chopped celery
1/2 c Chopped carrots
1 Onion, chopped
2 med Potatoes, diced
1 c Chopped cabbage
2 Green peppers, chopped
1 c Canned or fresh tomatoes,

Cook bologna in water for 30 minutes. Add remaining ingredients. Cook for an additional 30 minutes or until vegetables is tender.

Growing up we ate Knackwurst about twice a month with sauerkraut and boiled potatoes.  I can also recall someone who made there own sauerkraut in a big ceramic jar (5-gallon size) with a lid that pressed down on it, but I don't remember who it was.  I guess that is what's called getting older! I've got to much to remember-lol!

It is now known that the preservation of sauerkraut in an anaerobic environment (in the brine) keeps the vitamin C in it from being oxidized.

 It also provides various cancer-fighting compounds including isothiocyanate and sulforaphane.


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