Knockwurst Sausage 'n Kraut

Shared by Chef Russ

Serves 1:


  • 1/4 lb Smoked Knockwurst Sausage
  • 1/4 cup dried onion slices
  • 2 tbs brown sugar
  • 1 tbs vinegar
  • 1/4 cup dried cabbage
  • salt and pepper to taste
  • shake of caraway seeds
  • potato flakes to thicken
  • *optional additions: bacon, dried apples

At Home:

Baggie together onion and cabbage. In small bottle put vinegar. In tiny baggies keep separate, brown sugar, S&P, caraway seeds, and potato flakes. Use shelf stable knockwurst (vacuum packed) or a high quality smoked sausage which does not need refrigeration.

On the Trail:

Combine onion, cabbage, brown sugar, vinegar in pot. Cover with water. Chunk up knockwurst and add to pot. Bring to a boil covered and let sit for 10 minutes. Add caraway seeds, S&P and potato flakes if needed.

Additional Suggestions:

Shelf stable bacon and/or dried apples can be added at the end. If you have a fire, cook knockwurst on stick and add at the end.

Chef Glenn's Comments:

If you don't want to carry vinegar, you could dehydrate sauerkraut and use in place of or in addition to the cabbage.

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