Knockwurst with Carrot Slaw

We are so excited about the new meat products available at the farm stand!  I saw earlier that Jess cooked up some frankfurters and put them up on facebook, so it’s my turn now to try out the knockwurst!

I cut into one of them so you could check out the center.  These have a great season to them and a nice meaty flavor.  They needed something creamy with a bit of sweet to round them out, so I came up with this carrot slaw and it paired perfectly.


  • Knockwurst and Buns
  • 1/4 cup of raisins
  • 2-3 of the crazy large carrots from the share box
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 Tablespoon of coconut sugar (or granulated if you don’t have this)
  • 1/2 teaspoon of salt
  • fresh parsley


Place your raisins in a bowl and pour some boiling water on them.  Let them sit for 5 minutes or so to re-hydrate and plump up.

While that is going combine  your mayo, sour cream and sugar in a medium sized bowl. The brown in here is the coconut sugar, if you are using granulated sugar add it a little bit at a time and taste test.  You should remember that the carrot will add a touch of sweetness as well once you mix that in.

Add a handful of chopped fresh parsley.

These carrots were huge so two of them did the trick for me, you can add more if your slaw seems like it has too much sauce.  I used a large grate on this one, I didn’t want my slaw to be too thin.

Mix in your carrot shreds, strain the liquid out of the raisins and add them in there too.  It’s as easy as that!

Grill or pan cook your knockwurst, toast the bun, then combine it all for a great balanced flavor.  This was a hit at Sunday Night Dinner.   Enjoy!

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.