Photograph of the finished Knack d Alsace

France · Xúc xích luộc Knack d'Alsace

Knack d Alsace

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 640 g
  • Photograph of Pickled cabbage Pickled cabbage 480 g
  • Photograph of Potato Potato 600 g
  • Photograph of Dijon mustard Dijon mustard 60 g
  • Photograph of Bread Bread 240 g
  • Photograph of Cider Cider 240 ml
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Bring the water to 80 degrees Celsius, then turn off the heat before adding the sausages. Boiling water will cause the sausage casings to crack and all the juices to be lost.
  2. 2 Soak the sausages in that hot water for 12 minutes to make them plump and shiny.
  3. 3 Boil potatoes with the skin on for 20 minutes, then peel them while they are still hot.
  4. 4 Simmer the pickled cabbage with apple cider vinegar and butter for 10 minutes to reduce its sourness.
  5. 5 Serve the sausages with sauerkraut, potatoes, Dijon mustard, and bread; the knack is the sound the casing cracks when bitten, so they must be eaten while still hot.
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