1/3 C. chopped onion

2 slices cooked bacon, cut up

1 C. beer

1 C. water

2 T. cornstarch

2 T. coarse-grain brown mustard

2 T. molasses

2 tsp. caraway seed

1/2 tsp. ground allspice

1/4 tsp. 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

 

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-C. 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.

 

Yield:

Calories:

Fat:

Fiber: