Knockwurst with sauerkraut

Name: Knockwurst with sauerkraut
Total time: 45 min
Yield: 4 servings
Ingredients: 53.33 g onion; 236 ml beer; 236.59 ml water; 2 Tbsps cornstarch; 2 Tbsps brown mustard seeds; 2 Tbsps molasses; 2 tsps caraway seed; 0.5 tsps ground allspice; 0.25 tsps black pepper; 1 large rutabaga; 453.59 g cooked knockwurst; 2 medium apple; 453.59 g sauerkraut

A gluten-free and dairy-free Knockwurst with sauerkraut recipe that serves 4, featuring caraway seed in the ingredients. This recipe works well as a main course, takes around 45 minutes to prepare, and is rich in vitamins and minerals.

Ingredients

onion

53.33 g

beer

236 ml

water

236.59 ml

cornstarch

2 Tbsps

brown mustard seeds

2 Tbsps

molasses

2 Tbsps

caraway seed

2 tsps

ground allspice

0.5 tsps

black pepper

0.25 tsps

rutabaga

1 large

cooked knockwurst

453.59 g

apple

2 medium

sauerkraut

453.59 g

Method

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.