Patricia Greene Recipe

Sauerkraut, sausage and dumplings

By Patricia Greene pgreene

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Patricia's Story

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.


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
3 Tbsp
brown sugar
2 c
2/3 c
2-3 small
boiled potatoes (optional)

Directions Step-By-Step

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.
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.
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

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LaKeisha Garnett lavender2717
Jan 9, 2014
This recipe looks yummy. I was trying to find a recipe for sauerkraut using kielbasa and low and behold, here is one. Can't wait to make it, minus the alcohol (Dr's orders).
Sep 27, 2011 - Pat Duran shared this recipe with discussion group: Bisquick Recipes 24/7
Patricia Greene pgreene
Sep 24, 2011
You don't have to, Tara, but I do prefer it with the wine or beer. You could actually just use the liquid from the sauerkraut. Thanks for commenting!
Tara Caputo Taralynne
Sep 23, 2011
Dear Patricia, Love this recipe. i just have a question, do you have to use liquor? Thamks, Tara