sauerkraut, sausage and dumplings
(1 rating)
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
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1 pkgpolish kielbasa sausage
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1 pkgrefrigerated sauerkraut
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1-2 lgapples (granny smith work well)
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1 smsmall onion, sliced
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1 cwhite wine or beer
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3 Tbspbutter
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3 Tbspbrown sugar
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2 cbisquick
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2/3 cmilk
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2-3 smboiled potatoes (optional)
How To Make sauerkraut, sausage and dumplings
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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.
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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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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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