Knockwurst with Sauerkraut Dinner

Description
Servings: 6

Ingredients

 * ⅓ 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
 * ½ teaspoon ground allspice
 * ¼ teaspoon pepper
 * 1 large rutabaga, peeled and cut into 1" cubes
 * 1 pound fully cooked knockwurst, bias-sliced into 2- to 2½-inch pieces
 * 2 medium cooking apples, cored and cut into 8 wedges each
 * 1 x 16-ounce can sauerkraut, drained and rinsed

Directions

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