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Knackwurst with Spinach    HT  MC  German  45mins



Serves 4    Hot  Pork  Sausage  Sausages  Vegetables  Main Course  Eggless  Germany  Europe




1 Large Onion, finely chopped

50g/2oz Butter

900g/2lb Fresh Spinach, washed and chopped

225g/8oz Potato, peeled and grated

Salt and Black Pepper

A pinch of Nutmeg

8 Knackwurst





1. Heath the butter in  a large saucepan, add the onion and fry until lightly browned.


2. Add the spinach with just the water which is clinging to the leaves, cover the pan and cook for 5-10 minutes, stirring from time to time.


3. Add the grated potato, salt, pepper and nutmeg, bring to the boil then reduce the heat and simmer for 10 minutes, adding a little water if necessary.


4. Place the knackwurst on top of the spinach, cover the pan with a lid and simmer gently for a further 10 minutes. Serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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