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1
Pierce the casings of knockwurst and arrange in medium skillet.
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2
Add 1 inch of water, bring to a simmer and warm wursts through.
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3
Remove from the pan.
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4
Drain the skillet and add butter.
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5
Melt butter over medium heat.
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6
Cut each knockwurst into 1/3 and add back to the pan to crisp casings.
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7
Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns.
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8
Pour the beer into the skillet.
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9
When the beer comes to a bubble reduce heat to simmer.
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10
Heat a second skillet over medium high.
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11
Add oil, 1 turn of the pan and add chopped bacon.
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12
When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes.
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13
Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes.
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14
Remove chops to a plate and loosely cover with foil.
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15
Pour the beer into the pan and reduce heat to a simmer.
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16
When you are ready to serve, cut several slices of pumpernickel in half down the middle.
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17
Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
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18
Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut.
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19
Serve 3 pieces of smoked pork chops topped with bacon, apples and onions.
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20
Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!
