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 black 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 can (16 ounce size) 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 until 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.