Kielbasa With Kraut

• 1/3 c. onion, chopped
• 2 slices bacon, cut up
• 1 c. beer
• 1 c. water
• 2 Tbsp. cornstarch
• 2 Tbsp. coarse grain brown mustard
• 2 Tbsp. molasses
• 2 tsp. caraway seed
• 1/2 tsp. ground allspice
• 1/4 tsp. pepper
• 1 lg. rutabaga, peeled, and cut into 1 inch cubes
• 1 lb. fully-cooked Kielbasa (Polish sausage), bias-sliced into 2 1/2 inch pieces
• 2 med. apples, cored, cut into 8 wedges each
• 1 (16 oz.) can sauerkraut, drained & rinsed

1. In a Dutch oven cook onion, bacon until onion is tender but not brown. Drain off fat. Stir in beer. In a 2 c. glass measure water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper. Stir in bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook for 15 minutes. Stir in Kielbasa, apples and kraut.

onion, bacon, beer, water, cornstarch, coarse grain brown mustard, molasses, caraway seed, ground allspice, pepper, kielbasa, apples, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84228 (may not work)