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Knockwurst with Sauerkraut
Dinner
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Ingredients
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1/3 cup chopped onion
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2 slices cooked bacon,
cut up
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1 cup beer
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1 cup water
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2 tablespoons cornstarch
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2 tablespoons
coarse-grain brown mustard
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2 tablespoons molasses
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2 teaspoons caraway seed
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1/2 teaspoon ground
allspice
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1/4 teaspoon pepper
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1 large rutabaga, peeled
& cut into 1" cubes
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1 pound fully cooked
knockwurst, bias-sliced into 2- to 2-1/2-inch pieces
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2 medium cooking apples,
cored and cut into 8 wedges each
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1 16-ounce can
sauerkraut, drained and rinsed
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Directions
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In a Dutch oven or large
pot cook onion and bacon until onion is tender but not brown; drain
fat.
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Stir in beer.
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In a 2-cup glass measure
combine the water, cornstarch, brown mustard, molasses, caraway
seed, allspice, and pepper; stir into bacon mixture.
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Cook and stir until
thickened and bubbly.
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Add rutabaga; cover and
cook 15 minutes.
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Stir in the knockwurst,
apple wedges, and sauerkraut.
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Cook, covered, 15 to 20
minutes more or until apples are tender.
Note: Serves 6
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