Knackwurst

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I have some knackwurst in the freezer. I couldn't find a recipe very easily. I decided on this one:

Lentil Soup with Knackwurst

Course : Lentils
Serves: 6


Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lentils -- rinsed and drained
2 medium onions -- chopped
2 medium carrots -- chopped
1 medium red bell pepper -- chopped
2 cloves garlic -- minced
1 small dried red hot chile, crushed
1 teaspoon dried rosemary
1/4 teaspoon pepper
2 10 oz cans beef broth
3 cups water
1 8 oz can tomato sauce
1 pound knackwurst*
2 tablespoons red wine vinegar


Preparation:

*Can use Kielbasa, cut either into 1/2" thick slices. In large crockpot, combine all ingredients EXCEPT tomato sauce, meat and vinegar. Cover and cook at LOW setting until lentils are very tender when mashed with a fork (7 1/2-8 hours. Remove 2 cups of the mixture and whirl in a blender or food processor until pureed. Return to cooker. Increase heat setting to high and add tomato sauce and meat. Cover and heat about 30 minutes more until meat is heated through. Stir in vinegar.



www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Lentils&ttl=1&Recipe_id_int=12178

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DH modified this and it turned out a rich chilli like dish. Yum.


Lentil Soup with Knackwurst

1 pound lentils -- rinsed and drained
2 medium onions -- chopped
2 medium carrots -- chopped
1 medium red bell pepper -- chopped
2 cloves garlic -- minced
1 small dried red hot chile, crushed
1 teaspoon dried rosemary
1/4 teaspoon pepper
2 10 oz cans beef broth
3 cups water
1 8 oz can tomato sauce
1 pound knackwurst*
2 tablespoons red wine vinegar
Preparation:
*Can use Kielbasa, cut either into 1/2" thick slices. In large crockpot, combine all ingredients EXCEPT tomato sauce, meat and vinegar. Cover and cook at LOW setting until lentils are very tender when mashed with a fork (7 1/2-8 hours. Remove 2 cups of the mixture and whirl in a blender or food processor until pureed. Return to cooker. Increase heat setting to high and add tomato sauce and meat. Cover and heat about 30 minutes more until meat is heated through. Stir in vinegar.

In saucepan Cook Knackwurst and slice into 1 cm slices, continue cooking until well cooked.
In frypan cook carrot and onions, when nearly cooked add garlic
Drain two 400 gm Brown lentils
When carrot onions are cooked add to knackwurst, add 5 bros oven roasted tomato and garlic
Add 3 cups water 4 stock cubes (chicken), 3 or 4 tabs of oven roasted capsicum, 2 teaspoon fresh chopped Rosemary
1 small dried chilli (less seeds), fresh ground pepper, 1 teasp salt and 2 tabs of red wine vinegar
Boil 10 mins

I am going to clean this recipe up and repost it soon. It is a great recipe.

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DH is making this tonight using a variation of the second part of the recipe. The meat smells lovely. It may be a common combination. I found this recipe.

Hearty Lentil Soup

Here's a hearty soup that's sure to comfort you in the cold of winter or when the chills of autumn arrive.

INGREDIENTS:

4 cups water (or 2 cups water & 2 cups beef broth)
1 cup lentils (green-brown)
1 tsp apple cider vinegar (or regular)
1 carrot, cubed, diced or shredded
1 potato, peeled, cubed and diced (smaller pieces to thicken soup, larger for variety)
1 onion, finely cut
1 tbsp butter
2 tbsp Italian parsley
Salt to taste

Sausages: Almost anything goes here. Use your favourite, whether it’s a traditional Land Jäger (hunter) sausage or the drier Knackwurst, your favourite smoked sausages or even the tender Vienna sausages. All will add flavour. Just cut them up into bite-sized pieces.

DIRECTIONS:

1. In a large pot, add lentils, water (and beef broth, if used), vinegar, carrot & potato.

2. Cook covered for 1/2 hour on medium heat.

3. Sauté onions in butter.

4. Add onions, salt and sausages. Turn heat down & simmer for another 1/2 hour.

5. During the last 5 minutes, check the lentils for doneness and add the parsley.

From: seemecook.com/recipes/viewRecipe.php?recipe_id=78

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Knackwurst with Spinach

45mins

Serves 4
Germany Europe

Ingredients

1 Large Onion, finely chopped
50g/2oz Butter
900g/2lb Fresh Spinach, washed and chopped
225g/8oz Potato, peeled and grated
Salt and Black Pepper
A pinch of Nutmeg
8 Knackwurst

Instructions

1. Heath the butter in a large saucepan, add the onion and fry until lightly browned.



2. Add the spinach with just the water which is clinging to the leaves, cover the pan and cook for 5-10 minutes, stirring from time to time.



3. Add the grated potato, salt, pepper and nutmeg, bring to the boil then reduce the heat and simmer for 10 minutes, adding a little water if necessary.



4. Place the knackwurst on top of the spinach, cover the pan with a lid and simmer gently for a further 10 minutes. Serve immediately.

From: www.recipes4us.co.uk/Pork%20and%20Bacon/Knackwurst%20with%20Spinach%20%20HT%20%20MC%20%20German%20%2045mins.htm