Knockwurst with sauerkraut

Knockwurst with sauerkraut

Knockwurst with sauerkraut

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   15 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/3 cup chopped onion
  • 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
Instructions

Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.

Drain the sauerkraut, rinse, and drain well.

In a large pot cook onion until onion is tender but not brown. Stir in beer.

In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion 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.

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