Knackwurst mit Saurkraut

Knackwurst mit Sauerkraut

(Wurst with Sourcraut Dinner)

Ingredients

1/3 cup chopped onion
2 slices chopped, cooked bacon
1 cup beer
1 cup water
2 tbsp. cornstarch
2 tbsp. coarse-grain brown mustard
2 tbsp. molasses
2 tsp. caraway seed
1/2 tsp. ground allspice
1/4 tsp. 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 until 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.

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