Munich Kraut And Knockwurst Recipe
All I can say about this Munich Kraut And Knockwurst is YUM! Enjoy this dish with your kin and friends and get back to me with all that they have said.
Summary
Servings4
Ingredients
1 large onion, sliced
1/4 cup (1/2 stick) butter or margarine
1 large red apple, quartered, cored and diced
1 can (1 pound,13 ounces) sauerkraut, washed and drained
3 tablespoons brown sugar
1 teaspoon caraway seeds
1 pound knockwursts, scored
1/2 cup beer or dry white wine
Directions
1 Saute onion in 3 tablespoons butter or mar-garine in a large skillet or slow cooker with a browning unit just until soft; saute apple for 2 minutes.
Stir in sauerkraut, brown sugar and caraway seeds; toss lightly with a fork to mix well.
2 Saute knockwursts in remaining 1 tablespoon butter or margarine in same pan for 5 minutes, or until browned; arrange on sauerkraut in slow cooker; drizzle beer or wine over; cover slow cooker.
3 Cook on low (190° to 200°) 6 hours or on high (290° to 300°) for 3 hours.
Spoon sauerkraut into heated casserole and top with knockwurst.
Serve with a zippy mustard, dill pickles and pumpernickel bread, if you wish.
Stir in sauerkraut, brown sugar and caraway seeds; toss lightly with a fork to mix well.
2 Saute knockwursts in remaining 1 tablespoon butter or margarine in same pan for 5 minutes, or until browned; arrange on sauerkraut in slow cooker; drizzle beer or wine over; cover slow cooker.
3 Cook on low (190° to 200°) 6 hours or on high (290° to 300°) for 3 hours.
Spoon sauerkraut into heated casserole and top with knockwurst.
Serve with a zippy mustard, dill pickles and pumpernickel bread, if you wish.
