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.
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INGREDIENTS:
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EQUIPMENT:
- Length: 12 minutes
Step 2
- Drain the sauerkraut, rinse, and drain well.
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INGREDIENTS:
Step 3
- In a large pot cook onion until onion is tender but not brown. Stir in beer.
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INGREDIENTS:
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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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INGREDIENTS:
Step 5
- Cook and stir until thickened and bubbly.
Step 6
- Add rutabaga; cover and cook 15 minutes.
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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.
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INGREDIENTS:
- Length: 15 minutes