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 1.4 lb
  • Photograph of Pickled cabbage Pickled cabbage 1.1 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Dijon mustard Dijon mustard 2.1 oz
  • Photograph of Bread Bread 8.5 oz
  • Photograph of Cider Cider 1 cups
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz

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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