Knockwurst With Sauerkraut

1. 1

   Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.

2. 2

   Drain the sauerkraut, rinse, and drain well.

3. 3

   In a large pot cook onion until onion is tender but not brown. Stir in beer.

4. 4

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

5. 5

   Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes.

6. 6

   Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.

No additional tips available.