Knockwurst with sauerkraut

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

Preparation

1
Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.
2
Drain the sauerkraut, rinse, and drain well.
3
In a large pot cook onion until onion is tender but not brown. Stir in beer.
4
In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion mixture.
5
Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes.
6
Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.
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Comments

Jane's picture

I've never heard of knockworst, but I am intrigued! It sounds good!

Kookie's picture

You should really give it a chance

Yield:

4

Added:

Wednesday, February 22, 2012 - 12:20pm

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