Knockwurst and Sauerkraut Dinner

1/3 cup chopped onion,
2 bacon slices
1 cup beer
1 cup water
2 tbsp cornstarch
2 tbsp brown mustard (coarse grain)
2 tbsp molasses
2 tsp caraway seeds
1/2 tsp ground allspice
1/4 tsp black pepper
1 large rutabaga-peeled and cut into 1 inch cubes
2 medium cooking apples-cut into wedges, 1 16 ounce can of sauerkraut-drained and rinsed

In a Dutch oven or large pot cook onion and bacon until onion is soft but not brown; drain off the fat. Stir in the beer. In a 2 cup measuring container combine the water, cornstarch, brown mustard, molasses, caraway seeds, allspice and pepper-stir this into the bacon/onion mixture. Cook and stir until thick and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered another 15 to 20 minutes until the apples are tender.



Number of Servings: 6

Recipe submitted by SparkPeople user PINKSCORPION.