Knockwurst recipes might be hard to come by, and I know it’s a big claim to say these are the best baked beans ever — but really, they are! This knockwurst and beans combination has been in my family for years, and they were the most delicious when my mom made them.
When I came to the knockwurst recipes in my Grandmother’s recipe collection, my jaw dropped. For real!
My mom used to make this knockwurst and beans recipe regularly, and I loved it. Unless you’re someone who doesn’t eat meat, I promise, you will too. My mom originally got this recipe from my grandmother and I didn’t know we had the recipe anywhere, which is why I was so thrilled to find it.
Knockwurst and the Best Baked Beans Ever
This knockwurst recipe is no joke! It’s a bunch a crazy tasty ingredients that marry together in a low oven all day long. All day!
I know what you’re thinking — as you eye the bacon below . . . 
No, this is not the healthiest recipe in the world, it’s knockwurst and beans, after all. Knockwurst! When was the last time you had knockwurst, if ever?
You know how I feel though — if it’s not often, and in moderation, it’s okay! Totally okay. In my humble opinion, of course. And you certainly don’t want to miss out on the best baked beans ever, do you?
Unlike my Grandmother’s Stuffed Cabbage recipe, this one I only changed a tiny bit — less molasses. (Not to worry, there’s still plenty!)
I absolutely love how the bacon cooks in whole strips — seeping its smoky, salty juices into the beans as it becomes soft and tender.
When I was a kid, about once a month my mom would make this, and it was the most incredibly delicious, comforting meal of all time. And not having had any knockwurst recipes on Cooking On The Weeknds, well, I had to sahre.
Seriously, I’m not sure I can properly describe just how utterly delicious this is. Ketchup and all. 😉
It’s over the top!
I hope you enjoy knockwurst and beans as much as my family and I do. It’s a treat.
This knockwurst and beans combination has been in my family for years, and they were the most delicious when my mom made them.
- 2 (15-ounce cans) black beans
- 2 (15-ounce cans) kidney beans
- 2/3 cup ketchup, divided
- 1/3 cup molasses, divided
- 3 tablespoons Worcestershire sauce, divided
- 1 1/2 cups yellow onion, finely chopped, divided
- 12 ounces bacon (about 9 strips)
- 4 knockwurst, cut into 1/2-inch slices
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Preheat the oven to 225 degrees F (see notes), and adjust a rack to the center.
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In a large mixing bowl, combine the 4 cans of beans, draining only about 1/2 of the liquid from each one before doing so.
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In an approximately 5 quart Dutch oven, or other oven proof pot, add about 1/3 of the bean mixture. Then as evenly as possible, drizzle 1/4 cup of the ketchup, 1/4 cup of the molasses, and 1 tablespoon of the Worcestershire sauce on top. Next sprinkle about 1/2 cup of the onions. Add one layer of the bacon on top of the onions, so that they're covered completely. (You can cut the bacon strips in half if necessary.)
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Repeat the above layering process two more times, but on the last time, there will be no molasses.
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Cover the pot and place it on a baking sheet in the preheated 225 degree F oven for 7 hours.
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Remove from the oven, add the knockwurst and then bake for 1 more hour.
* I'm sure you could also make this recipe in a slow cooker. Believe it or not, I don't own one. (Gasp!)
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Marsha | Marsha's Baking Addiction says
January 22, 2016 at 7:40 amThis looks absolutely delicious, such a perfect meal!
valentina says
January 22, 2016 at 12:23 pmThanks, Marsha! Delicious it is! 🙂
Kavey says
January 22, 2016 at 8:50 amReally like the idea of a bacon lid as it’s cooking, very cool!
valentina says
January 22, 2016 at 12:23 pmThis is definitely a case where the bacon makes it better! 😉 Thanks for visiting.
Elaina Newton (@TheRisingSpoon) says
January 22, 2016 at 11:41 amThis looks ah-mazing! I love savory side dishes and sausage; however, I’ve never had knockwurst before. I think I need to fix that ASAP.
valentina says
January 22, 2016 at 12:24 pmThanks so much Elaina — hope you try it & love it. 🙂
Stephanie Weaver, MPH says
January 22, 2016 at 3:43 pmThis sounds amazing. Will try it at some point when I’m eating beans again, or maybe for a special occasion like a bbq.
For some reason, I thought I had added you to my Feedly long ago… just now realized I hadn’t! Pinned and will pin your stuff from now on. Hope you are well.
valentina says
January 22, 2016 at 4:37 pmThanks, Stephanie! Appreciate it. Hope you’re back on the beans soon. 😉 xo
April @ Girl Gone Gourmet says
January 23, 2016 at 5:04 amThis looks so good! It’s so cold here right now and all I’m craving is warm and cozy comfort food like this 🙂
valentina says
January 23, 2016 at 9:51 pmYes, it’s super warming. Hope you try it. Thanks for visiting! 🙂
sippitysup says
January 23, 2016 at 2:13 pmOver the top is my middle name! GREG
valentina says
January 23, 2016 at 9:51 pm🙂 love it, Greg.
David says
January 24, 2016 at 10:21 amSuch comfort food! Should we ship some to the east coast? 🙂
valentina says
January 24, 2016 at 3:02 pmAn excellent idea, David. 😉 xo
Rick Roy says
May 25, 2018 at 2:59 amThis is a wonderful recipe! My oven is broken so I used a dutch oven on the stove with low heat and had no problems at all. I snuck some out for a snack at 4 hours and it was good … but at 8 hours, it was better. I’m looking forward to leftovers for lunch today.
valentina says
May 25, 2018 at 3:48 pmHi Rick, Thanks so much for sharing — you made my day! 🙂 This is one of my all time favorites and I’m so happy you liked it too! Cheers and have a great weekend. ~Valentina