2 teaspoons vegetable oil
1 medium peach, peeled, finely chopped (1 cup)
1 small onion, finely chopped
1 (1-lb.) pkg. refrigerated sauerkraut, rinsed, drained
3/4 cup lager beer or nonalcoholic beer
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 teaspoon pepper
3 tablespoons spicy brown mustard
1 tablespoon molasses
2 1/4 cups lager beer or nonalcoholic beer
4 knackwurst (about 1 lb.)
4 hot dog rolls, split, toasted, if desired
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add peach and onion; cook 2 minutes or until onion begins to slightly soften, stirring frequently. Add all remaining sauerkraut ingredients; bring to a boil. Reduce heat to medium; cook 5 to 8 minutes or until heated through and most of the liquid has evaporated, stirring frequently. Meanwhile, combine mustard ingredients in small bowl.
2. Bring 2 1/4 cups beer to a boil in medium skillet over medium-high heat. Add knackwurst; cook 10 to 12 minutes or until sausages are plump and cooking liquid is slightly thickened and reduced to about 1/3 cup, turning occasionally.
3. Arrange knackwurst over warm sauerkraut; lightly drizzle with cooking liquid. Serve with mustard. Or, serve on hot dog rolls; top with mustard and sauerkraut.
PER SERVING: 490 calories, 34.5 g total fat (12 g saturated fat), 15.5 g protein, 27.5 g carbohydrate, 70 mg cholesterol, 2020 mg sodium, 4.5 g fiber