Knockwurst and Baked Beans Recipe

5 from 4 votes

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

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: American

Keyword: comfort food recipes for fall and winter, meals to make ahead

Servings:

Calories: 832kcal

Preheat the oven to 225℉ (see notes), and adjust a rack to the center.
In a large mixing bowl, combine the 4 cans of beans, draining only about ½ of the liquid from each one before doing so.
In an approximately 6-quart Dutch oven, or other ovenproof pot, add about ⅓ of the bean mixture. Then as evenly as possible, drizzle about a third of the ketchup, half of the molasses, and 1 tablespoon of the Worcestershire sauce on top. Next sprinkle about ½ cup of the onions. Then lay about 3 strips of the bacon over the onions.
Repeat the above layering process two more times, but on the last time, there will be no molasses.
Cover the pot and place it on a baking sheet in the preheated 225℉ oven for 7 hours. Remove from the oven, add the knockwurst and then bake for 1 more hour.

Beans: draining only about half of the liquid keeps the beans nice and saucy.

Knockwurst: most store-bought knockwurst is already fully cooked, so it just needs to heat through in the last hour.

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

Nutritional information is automatically calculated, so it should only be used as an estimate.