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Knockwurst with Sauerkraut
1
/3 cup chopped onion
2
1
1
2
2
2
2
1
1
1
1
2
1
slices cooked bacon, cut up
cup beer
cup water
tablespoons cornstarch
tablespoons coarse−grain brown mustard
tablespoons molasses
teaspoons caraway seed
/2 teaspoon ground allspice
/4 teaspoon pepper
large rutabaga, peeled & cut into 1" cubes
pound fully cooked knockwurst, bias−sliced into 2− to 2−1/2−inch pieces
medium cooking apples, cored and cut into 8 wedges each
16−ounce can 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 util 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.
Knockwurst with Sauerkraut
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