Knockwurst with Sauerkraut Dinner
Recipe Description
Servings: 6Ingredients
- ? 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
- 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.
This article uses material from the "Knockwurst with Sauerkraut Dinner" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
