Knockwurst with Sauerkraut

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.