Knockwurst with sauerkraut
Knockwurst with sauerkraut might be just the main course you are searching for. One portion of this dish contains around 17g of protein, 33g of fat, and a total of 573 calories. For $2.49 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. If you have brown mustard, knockwurst, pepper, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 67%. Try Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion, Knockwurst And Red Cabbage Stoup, and Bratwurst and Knockwurst with Rye Toast Points for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
frying pan
pot
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
