My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, January 25, 2012

Pickled Knockwurst

This might sound a little strange to some of you, but it's never to early to start thinking about Super Bowl and gathering your recipes together. When I lived in Marathon, actually Duck Key, Fl. in the early 80's we had a dive bar there that always had these. Perfect for guy type gatherings that include lots of beer. Make these at least 5 days before serving, plus they will last several weeks in the refrigerator. Plus it is nice to have something to grab a bite of when you are starving to death.

Pickled Knockwurst
Serves 4 or 5
print recipe

2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 1/2 pounds knockwurst, sliced on angle into 1/2-inch slices
1 medium white sweet onion, sliced into rings

In a saucepan combine water, vinegar, sugar, salt, peppercorns and allspice. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Let the marinade cool until it is lukewarm. Slice knockwurst and onions and arrange them in a 2-quart jar, alternating layers. Pour marinade over knockwurst, cover jar and refrigerate 3-5 days. WIll keep in refrigerator for several weeks.


  1. around here, people eat pickled pigs feet and lamb tongues. the bars used to have jars of these and pickled eggs for sale.

  2. well we have pickled eggs in the fridge at most times so "I be thinking" someone here might just love this for sure,


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