Knockwurst and Baked Beans Recipe

Knockwurst and Baked Beans Recipe

This knockwurst and beans combination has been in my family for years, and they were the most delicious when my mom made them.

Course Main Course
Cuisine American
Keyword comfort food recipes for fall and winter, meals to make ahead
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 742 kcal
Author Valentina K. Wein


  • 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


  1. Preheat the oven to 225 degrees F (see notes), and adjust a rack to the center.
  2. 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.
  3. 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.)
  4. Repeat the above layering process two more times, but on the last time, there will be no molasses.
  5. Cover the pot and place it on a baking sheet in the preheated 225 degree F oven for 7 hours.
  6. Remove from the oven, add the knockwurst and then bake for 1 more hour.

Recipe Notes

* I'm sure you could also make this recipe in a slow cooker. Believe it or not, I don't own one. (Gasp!)