Knockwurst with Sauerkraut Dinner

Description
Servings: 6



Ingredients

 * 1/3 cup chopped onion
 * 2 slices cooked bacon, cut up
 * 1 cup beer
 * 1 cup water
 * 2 tablespoons cornstarch
 * 2 tablespoons coarse-grain brown mustard
 * 2 tablespoons molasses
 * 2 teaspoons caraway seed
 * 1/2 teaspoon ground allspice
 * 1/4 teaspoon pepper
 * 1 large rutabaga, peeled & cut into 1" cubes
 * 1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces
 * 2 medium cooking apples, cored and cut into 8 wedges each
 * 1 16-ounce can sauerkraut, drained and rinsed

Directions
In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir util thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.