1/3 c. onion, chopped
2 slices bacon, cut up
1 c. beer
1 c. water
2 tbsp. cornstarch
2 tbsp. coarse grain brown mustard
2 tbsp. molasses
2 tsp. caraway seed
1/2 tsp. ground allspice
1/4 tsp. pepper
1 lg. rutabaga, peeled, and cut into 1 inch cubes
1 lb. fully-cooked Kielbasa (Polish sausage), bias-sliced into 2 1/2 inch pieces
2 med. apples, cored, cut into 8 wedges each
1 (16 oz.) can sauerkraut, drained & rinsed

In a Dutch oven cook onion, bacon until onion is tender but not brown. Drain off fat. Stir in beer. In a 2 c. glass measure water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper. Stir in bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook for 15 minutes. Stir in Kielbasa, apples and kraut. Cook covered for 15 - 20 minutes more or until apples are tender.