Knockwurst with Sauerkraut Dinner

Description

Servings: 6

Knockwurst

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.