Knockwurst with Sauerkraut Dinner

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Servings: 6




  1. In a dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat.
  2. Stir in beer.
  3. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.
  4. Cook and stir until thickened and bubbly.
  5. Add rutabaga; cover and cook 15 minutes.
  6. Stir in the knockwurst, apple wedges, and sauerkraut.
  7. Cook, covered, 15 to 20 minutes more or until apples are tender.