Recipe Details

Summary

Name: Knockwurst With Sauerkraut

Category: Oktoberfest

1/3 cup chopped onion

2 slices cooked bacon, cut up

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

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

drain fat. Stir in beer. In a 2−cup glass measure combine the water, cornstarch, brown

mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and

stir util 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.