Knockwurst with braised cabbage and apples is a hearty meal. Knockwurst, which is a standard sausage for Oktoberfest, can be made at home and served with sauerkraut.
To make homemade knockwurst, cube 3.5 pounds boneless beef and 1 pound lean pork shoulder. Grind fine. Mix 2.5 tablespoons salt, 1 tablespoon paprika and 3 tablespoons pepper. Add 1/2 teaspoon coriander, 2 teaspoons mace, 1/2 teaspoon allspice, 1 teaspoon Instacure and six cloves of minced garlic. Whisk in 1 cup of ice water.
Pour the liquid over the ground meat, and mix thoroughly. Add 1 cup milk powder, and mix well. Stuff the meat into 38-millimeter hog casings. Smoke and bloom as desired. These sausages can be broiled, grilled or panfried, Serve with sauerkraut as a sandwich or standalone dish.
For knockwurst with cabbage and apples, melt 4 tablespoons butter in a large pot. Add two sliced onions, and cook until the onions are soft and golden. Stir occasionally. Mix in 3 pounds sliced cabbage, one chopped tart apple, 1 cup apple cider, 1/3 cup cider vinegar and 2 tablespoons brown sugar. Add salt and pepper to taste.
Cook the cabbage covered for one hour. Tuck nine knockwurst sausages into the cabbage, and cover. Cook for 20 minutes.