Recipe: Grilled Knackwurst with Mustard-Glazed Apples and Crispy Smashed New Potatoes

From Culinary Director Eric Joppie comes this fall favorite, featuring our delicious Knackwurst.


Serves 3


3 each Olympia Provisions Knackwurst

2 pounds new potatoes

2 quarts cold water

¼ cup kosher salt

½ cup vegetable oil, or as needed

1 Tbsp flake salt, like Maldon

2 large apples, large dice

2 Tbsp vegetable oil

2 Tbsp sugar

2 Tbsp apple cider vinegar

¼ cup grain mustard

½ cup chicken stock (or water)

½ tsp kosher salt

1 Tbsp chopped italian parsley


Place the new potatoes in a sauce pot and cover with cold water. Add the salt and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes, then turn off the heat and allow to steep for 20 minutes, or until tender. Drain and allow to cool to room temperature. Smash the potatoes between the palms of your hands until they are flattened disks. It’s ok if they break up a little. This step can be done in advance. 

When you are ready to eat, heat your grill. Score the sausages if desired (it helps them to keep from splitting and creates delicious crispy edges), and grill over medium heat until warmed through. Meanwhile, place 2 saute pans on your stove, one on high heat and one on medium. Fill the medium pan with vegetable oil to a depth of about ¼ inch. When it is hot, add the potatoes and cook until well browned on both sides. Add 2 Tbsp vegetable oil to the very hot pan and, when smoking a little, add the apples. Cook, without stirring, about 2 minutes or until they are well browned on the bottom. Sprinkle the sugar over the apples and toss. The sugar should begin to turn dark fairly quickly, then add the vinegar to deglaze and form a syrup. Add the mustard and stock and stir, then cook until this reduces to almost dry. Remove from the heat and toss with the parsley. Drain the potatoes and toss with the flake salt. Serve the grilled sausage on top of the glazed apples and potatoes.

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