Knockwurst with Sauerkraut Dinner

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Servings: 6

[edit] 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

[edit] 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.

[edit] Other Links

[edit] See also