FBD

Knockwurst with Sauerkraut

GreekPorkIntermediate15 minBy Northstar

Ingredients

Servings
4
  • 1/3 cup chopped onion
  • 2 slice cooked bacon, cut up
  • 1 cup beer
  • 1 cup water
  • 2 tbsp cornstarch
  • 2 tbsp coarse-grain brown mustard
  • 2 tbsp molasses
  • 2 tsp caraway seed
  • 0.5 tsp ground allspice
  • 0.3 tsp pepper
  • 1 each rutabaga, peeled & cut into 1" cubes
  • 1 lb fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces
  • 2 each cooking apples, cored and cut into 8 wedges each
  • 1 each 16-ounce can sauerkraut, drained and rinsed

Instructions

  1. 1

    In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat.

  2. 2

    Stir in beer.

  3. 3

    In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.

  4. 4

    Cook and stir util thickened and bubbly.

  5. 5

    Add rutabaga; cover and cook 15 minutes.

  6. 6

    Stir in the knockwurst, apple wedges, and sauerkraut.

  7. 7

    Cook, covered, 15 to 20 minutes more or until apples are tender.

Tags

greekthe-oktoberfest-cookbook