Knackwurst & Kraut

Okay, this isn't really a recipe, but a good dinner, nonetheless, and it continues my Thurn's adventure.  Thurn's knackwurst is a rich, dense sausage - very rich, evidenced by the fact Husband could barely consume 1.25 of these links.  To be honest, they are a rather large wurst, with a cracking casing and a meaty, juicy interior.  They must have mustard, kraut, pickles, or something to take the edge off the richness.  I was pining for a little ligonberry compote or something sweet and tart on the side, but, as it didn't occur to me until just before serving, I didn't have a chance to whip one up. 

I don't use my slow cooker very often, as a matter of fact, it's almost exclusively used for pork & sauerkraut on New Year's Day.  It's used well here, where the sausages can release their yumminess into the kraut.  I suppose you could throw your potatoes in as well, but I prefer potatoes to be cooked in loads of salty water, so did mine separately and mashed them with a simple blend of milk, butter, salt and pepper. 

Knackwurst & Kraut for 4

Dump a package of sauerkraut in a slow cooker
Add 4 links of knackwurst
Add a bottle of beer

Cook on high for 2 hours or low for 4 hours, taste to adjust seasoning - I added a pinch of salt, pinch of brown sugar and a splash of white vinegar.  Place on plates and serve with mashed potatoes, good hearty mustard, pickles, etc.  Serve with a nice big mug of beer.

Local sources - knackwurst from Thurn's Specialty Meats, 530 Greenlawn ave (read about my first trip); sauerkraut from Blues Creek Farms in the North Market.