I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’
that absolutely made this an utmost-terrific dinner...
Flattering: Found on 3.15.14 my recipe featured at:
Prep: 10 Mins.
Steam: 20 Mins.
Knockwurst, Potato N’ Cabbage:
1.5 lb. ring of knockwurst, sliced into ½” thick slices
4 medium russet potatoes, peeled and cut into 1” cubes
½ head green cabbage, cut into 1-1/2” cubes
½ red onion, cut into ¾” cubes
2 tablespoons red wine vinegar
1-3/4 cups hot water
Mustard Dipping Sauce:
1 tablespoon grainy dijon mustard
2 teaspoons French’s mustard
3 tablespoons mayonnaise
--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove
In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat. Drizzle pot contents with the red wine vinegar, and hot water.
Cover pot, and place over high heat, and let steam for 20 minutes.
Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.
Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!
Tip: Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well. It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.
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