Servings: 100 Portions (2 Pans)
Portions: 1 Knockwurst plus 1/2 cup Sauerkraut
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
3 gallon (26 lb or 4-No. 10 can) sauerkraut
3 quart water
100 each (25 lb) knockwurst
Combine sauerkraut and water. Heat 1 hour. Drain off excess liquid. Place 1-1/2 gallon sauerkraut in each pan. Arrange knockwurst on top of sauerkraut in each pan. Bake 35 to 40 minutes or until well heated.