Sauerkraut, sausage and dumplings Recipe
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Sauerkraut, sausage and dumplings


Patricia Greene Recipe

By Patricia Greene
@pgreene


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.

pinch tips: Non-Stick Rice Every Time


Rating:
Serves:
4-6
Prep:
20 Min
Cook:
2 Hr

Ingredients

1 pkg
polish kielbasa sausage
1 pkg
refrigerated sauerkraut
1-2 large
apples (granny smith work well)
1 small
small onion, sliced
1 c
white wine or beer
3 Tbsp
butter
3 Tbsp
brown sugar
2 c
bisquick
2/3 c
milk
2-3 small
boiled potatoes (optional)

Directions Step-By-Step

1
Slice 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.
2
Transfer 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.
3
Lightly 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!

About this Recipe