sauerkraut, sausage and dumplings
I first had this wonderful dish back in high school when the mother of one of my dear friends used to prepare it. This makes a wonderfully soothing, stick-to-your-ribs dinner for a cold winter night.
prep time
20 Min
cook time
2 Hr
method
---
yield
4-6 serving(s)
Ingredients
- 1 package polish kielbasa sausage
- 1 package refrigerated sauerkraut
- 1-2 large apples (granny smith work well)
- 1 small small onion, sliced
- 1 cup white wine or beer
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 2 cups bisquick
- 2/3 cup milk
- 2-3 small boiled potatoes (optional)
How To Make sauerkraut, sausage and dumplings
-
Step 1Slice the sausage into 1 to 2" pieces and brown in a 1 tablespoon of butter. Remove from pan. To the pan add the remaining 2 tablespoons of butter and slowly saute sliced onions and thinly sliced apples. When soft add brown sugar and cook for awhile longer until caramelized.
-
Step 2Transfer to a dutch oven and add the drained sauerkraut and wine to the pan. Add the sausage and potatoes (if using) and cook slowly, covered, for up to two hours.
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Step 3Lightly mix the baking mix and milk together. Bring the sauerkraut mixture to a light boil and drop small dumplings (about 3-4 tablespoon size) atop. Let cook for 10 minutes, uncovered. Remove cover, lower heat and cook for 10 minutes more until dumplings are done. Enjoy!
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Category:
Other Main Dishes
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