Knockwurst with Sauerkraut Dinner
Ingredients:
1/3 cup chopped onion
2 slices cooked bacon, cut up
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 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 16-ounce can sauerkraut, drained and rinsed
Cooking:
- In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat.
- 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.
# of servings: 6
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