Prep 72 hrs
Cook 10 mins
These are super yummy. Prep time includes the time it needs to sit in brine to pickle.
- 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 medium bermuda onion
- 1 1⁄2 lbs knackwurst of frankfurters
- Bring mixture to a boil, then simmer for 10 minutes. Cool.
- Slice 1-1/2 pounds of knackwurst on a angle in ½-inch pieces. Cut onion into thin slices.
- In a 2 quart jar, alternate sausage and onion. Pour juice over it. Refrigerate for 3 days. Then you’re ready to eat. Keep in refrigerator.
My mom used to make this for my dad when I was growing up and I could never find the recipe. I feel like a kid again!! Thanks
I don't like knockwurst or frankfurters, but I love hot smoked sausage, so I made this recipe with them. Good, in s jsr next to my jar of pickled eggs in the fridge. Vinegary heaven. This deserves 12 stars from the snack piggies in my house