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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Guessing at servings. Beer amount seems high to me. Ingredients:
1/2 cup onion, chopped |
2 slices bacon, cooked cut up |
1 cup beer |
1 cup water |
2 tablespoons cornstarch |
2 tablespoons mustard, coarse grain |
2 tablespoons molasses |
2 teaspoons caraway seeds |
1/2 teaspoon ground allspice |
1/4 teaspoon pepper |
1 rutabaga, peeled cut into 1-inch cubes |
1 lb knockwurst, fully cooked bias-sliced into 2 inch pieces |
2 medium cooking apples, each cored and cut into 8 wedges |
16 ounces sauerkraut, drained and rinsed |
Directions:
1. In a Dutch oven, cook onion and bacon until onion is tender but NOT brown; drain fat.
2. Stir in beer.
3. In a 2-cup glass measure combine water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.
4. Cook and stir until thickened and bubbly.
5. Add rutabaga; cover and cook 15 minutes.
6. Stir in the knockwurst, apple wedges, and sauerkraut.
7. Cook, covered, about 20 minutes more or until apples are tender.
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