sauerkraut, sausage and dumplings

(1 rating)
Recipe by
Patricia Greene
Lansing, MI

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 rating)
yield 4 -6
prep time 20 Min
cook time 2 Hr

Ingredients For sauerkraut, sausage and dumplings

  • 1 pkg
    polish kielbasa sausage
  • 1 pkg
    refrigerated sauerkraut
  • 1-2 lg
    apples (granny smith work well)
  • 1 sm
    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 sm
    boiled potatoes (optional)

How To Make sauerkraut, sausage and dumplings

  • 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!

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