Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1/2 cup onion flakes
• 1/2 cup cold water
• 1/4 cup margarine or vegetable oil
• 1 lb. knockwurst, split lengthwise
• 1 lb. Bockwurst, split lengthwise
• 3 cans (1 lb. size) sauerkraut, well-drained
• 1 tsp. salt
• 1/2 tsp. sugar
• 1/4 tsp. pepper
• 1 tsp. caraway seed
• 1 can (12 oz.) malt liquor or beer or 1 3/4 cups apple juice
• 1 can (10 1/2 oz.) beef broth, undiluted
• 1 apple, peeled, cored and sliced
• fresh unpeeled apple slices

Directions

1. Rehydrate onion flakes in water for 10 minutes.

2. In large skillet with lid het margarine until melted. Brown knockwurst and Bockwurst in skillet, turning to brown evenly. Remove wursts and set aside.

3. Saute rehydrated onion in skillet for 3 minutes, stirring frequently. Stir in drained sauerkraut, salt, sugar, pepper, caraway seed, malt liquor, beef broth and peeled apple slices. Bring to boiling. Reduce heat and simmer 10 to 15 minutes, or until most of liquid in skillet evaporates.

4. Alternate knockwurst and Bockwurst around edge of skillet, simmer covered about 5 minutes, or until most of liquid in skillet evaporates.

5. Serve in skillet or transfer to serving platter; garnish with apple slices. A bowl of boiled potatoes is an excellent go-with.

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