Knockwurst, a German sausage treat, is a hearty winter meal just begging for piles of sauerkraut and stewed apples. This knockwurst recipe slow-cooks onion and rutabaga in a deep and flavorful mixture of beer, brown mustard, molasses and warming spices.
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
Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.
Drain the sauerkraut, rinse, and drain well.
In a large pot cook onion until onion is tender but not brown. Stir in beer.
In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion mixture. Cook and stir until 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.