prep 45 minutes cool 10 minutes bake 45 minutes at 350°F
- 1 Tbsp. olive oil or vegetable oil
- 1 medium red onion, cut into thin wedges
- 4 cloves garlic, minced
- 1 12-oz. bottle ale or beer
- 1½ cups apple juice, apple cider, or chicken broth
- 3 Tbsp. cornstarch
- 3 Tbsp. coarse-ground brown mustard
- 1 Tbsp. caraway seeds
- 1 Tbsp. snipped fresh rosemary
- ½ tsp. cracked black pepper
- 12 oz. fingerling potatoes and/or tiny new potatoes, quartered
- 1½ cups sliced carrots
- 2 7.5-oz. pkg. smoked boneless pork chops, cut into bite-size pieces, or two 6-oz. pkg. Canadian-style bacon, cut into chunks
- 1 lb. smoked kielbasa, halved lengthwise and bias-sliced into 1-inch pieces
- 2 medium cooking apples, such as Granny Smith or Jonagold, cored and cut into chunks
- 1 14.5-oz. can sauerkraut, rinsed, drained, and squeezed dry
1. In a medium saucepan heat oil over medium heat. Add onion and garlic; cook about 4 minutes or until tender, stirring occasionally. Add ale. In a bowl stir together the next six ingredients (through pepper); stir into ale mixture. Cook and stir until thickened and bubbly. Cool 10 minutes.
2. Meanwhile, in a large saucepan cook potatoes and carrots, covered, in enough boiling lightly salted water to cover about 10 minutes or until slightly tender but still firm. Drain.
3. Preheat oven to 350°F. In an ungreased 3-qt. rectangular baking dish layer pork chop pieces, kielbasa pieces, potato mixture, apples, and sauerkraut. Pour ale mixture over layers in baking dish.
4. Bake, covered, 45 to 60 minutes or until potatoes are tender and center is heated. If desired, serve with additional coarse-ground brown mustard.
number of servings 12
per serving 289 cal., 15 g fat (5 g sat. fat), 49 mg chol., 1,039 mg sodium, 23 g carb., 3 g fiber, 9 g sugars, 14 g pro.