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Knockwurst with Sauerkraut Dinner

recipe at a glance
ready in: 30-60 minutes
serves/makes:   6
  

recipe id: 37586
cook method: stovetop

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ingredients

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

directions

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.

added by

old_magic1

nutrition

364 calories, 23 grams fat, 24 grams carbohydrates, 13 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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