Knockwurst with Sauerkraut Dinner
From: Better Homes & Garden
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
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.
Servings: 6
Old Magic 1
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