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1
Preheat the oven to 325 degrees F.
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2
Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes.
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3
Place the rendered bacon on paper towels or a kitchen towel to drain.
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4
Add the garlic and onions to the same pan and stir.
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5
Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar.
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6
Season with black pepper and bring to a simmer.
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7
Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top.
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8
Bake the beans for 2 hours.
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9
Preheat the griddle.
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10
Halve the knockwurst and butterfly the pieces by cutting across but not all the way through.
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11
You will end up with 12 split, halved dogs.
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12
Grill to crisp on both sides.
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13
Arrange the knockwurst in the casserole dish.
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14
Cool, cover and store for a make-ahead meal.
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15
Reheat in a moderate oven.
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16
Garnish with scallions and sever with extra mustard.
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17
Soak the beans in water overnight.
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18
Rinse and pick through beans for stones or imperfect beans.
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19
Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil.
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20
Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes.
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21
Drain and reserve.
