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Knockwurst with Sauerkraut

from Germany
 
  • 1/3 cup chopped onion
  • 2 slices cooked bacon, cut up
  • 1 cup beer
  • 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

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.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 
Paris

 

This page modified January 2008


 


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