Knockwurst with sauerkraut
By: Kookie
Published: Wednesday, February 22, 2012 - 12:20pm

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.

Comments:
Jane

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

You should really give it a chance