Knockwurst with Sauerkraut

Knockwurst with Sauerkraut

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

Directions:
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 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.
Knockwurst with Sauerkraut 24
Kohlsuppe (Cabbage Soup)