Knockwurst with Sauerkraut
Knockwurst with Sauerkraut is a classic German comfort food featuring a plump, garlicky smoked sausage traditionally served alongside tangy, fermented cabbage. The dish highlights simple, hearty ingredients like pork, beef, or veal for the sausage, and cabbage, salt, and caraway seeds for the sauerkraut, making it a staple in German and broader Central European cuisine.
🍽️ Nutrition at a glance
This dish is typically high in protein and fat from the sausage, with moderate carbs from the sauerkraut, and provides key nutrients like B vitamins, iron, and probiotics from the fermented cabbage. A standard serving usually ranges from 400 to 600 calories, depending on the sausage type and portion size.
Nutrition breakdown
| Calories | 330 kcal |
| Protein | 13 g |
| Carbs | 12 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 1250 mg |
| Potassium | 350 mg |
| Iron | 1.5 mg |
| Vitamin C | 15 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 3.5 mg |
| Selenium | 15 mcg |
| Phosphorus | 180 mg |
| Zinc | 2.0 mg |
Per 1 link (about 113 g) knockwurst with 1/2 cup (75 g) sauerkraut · estimated, varies by recipe
💡 What's interesting
Culturally, sauerkraut's fermentation process not only preserves cabbage but also enhances its nutritional value with gut-friendly probiotics, making it a historically important food for long winters. Nutritionally, the pairing balances the rich, savory sausage with the acidic, fiber-rich sauerkraut, creating a satisfying contrast that aids digestion.
