Knockwurst With Spiced Sauerkraut

Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer. S(Internet Address): "http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25354,00.html" Per Serving (excluding unknown items): 98 Calories; 6g Fat (52.6% calories from fat); 2g Protein; 10g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 1559mg Sodium. Exchanges: 2 Vegetable; 1 Fat. NOTES : When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0