Chef Tom Cooks !

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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(yellow turnip), 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 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 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.