Ingredients

  • 1/3 cup chopped onion
  • 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

Ready In 45 Minutes

Servings: 4


Cooking Instructions


Step 1

  • Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 12 minutes

Step 2

  • Drain the sauerkraut, rinse, and drain well.
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Step 3

  • In a large pot cook onion until onion is tender but not brown. Stir in beer.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion mixture.
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Step 5

  • Cook and stir until thickened and bubbly.

Step 6

  • Add rutabaga; cover and cook 15 minutes.
  • INGREDIENTS:
  • Length: 15 minutes

Step 7

  • Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.
  • INGREDIENTS:
  • Length: 15 minutes