Knockwurst with sauerkraut

Ingredients

• 0.3 cup onion chopped
• 1 cup beer 
• 1 cup water 
• 2 tablespoons cornstarch 
• 2 tablespoons brown mustard seeds coarse-grain
• 2 tablespoons blackstrap molasses 
• 2 teaspoons caraway seeds 
• 0.5 teaspoon ground allspice 
• 0.3 teaspoon pepper 
• 1 large rutabaga peeled cut into 1" cubes
• 1 pound knockwurst fully cooked
• 2 medium apples cored cut into 8 wedges each
• 16 ounce sauerkraut drained and rinsed canned

Equipment

• frying pan
• pot

Directions

1. Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.
2. Drain the sauerkraut, rinse, and drain well.
3. In a large pot cook onion until onion is tender but not brown. Stir in beer.
4. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion mixture.
5. Cook and stir until thickened and bubbly.
6. Add rutabaga; cover and cook 15 minutes.
7. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.