Knockwurst With Sauerkraut

• 1/3 cup chopped onion
• 1 cup beer
• 1 cup water
• 2 tablespoons cornstarch
• 2 tablespoons brown mustard coarse-grain
• 2 tablespoons molasses
• 2 teaspoons caraway seed
• 1/2 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1 rutabaga large, peeled & cut into 1" cubes
• 1 pound knockwurst fully cooked, bias-sliced into 2- to 2-1/2-inch pieces
• 2 cooking apples medium, cored and cut into 8 wedges each
• 16 ounces sauerkraut drained and rinsed
• knockwurst
• sauerkraut

1. Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.
2. Drain the sauerkraut, rinse, and drain well.
3. In a large pot cook onion until onion is tender but not brown. Stir in beer.
4. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion mixture.
5. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes.
6. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.

onion, beer, water, cornstarch, brown mustard coarsegrain, molasses, caraway seed, ground allspice, pepper, cubes, fully cooked, cooking apples, sauerkraut

Taken from www.yummly.com/recipe/Knockwurst-With-Sauerkraut-1660812 (may not work)