Sauerkraut, sausage and dumplings
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.
polish kielbasa sausage
apples (granny smith work well)
small onion, sliced
white wine or beer
boiled potatoes (optional)
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.
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.
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!