SAUERKRAUT, SAUSAGE AND DUMPLINGS

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Sauerkraut, sausage and dumplings image

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.

Provided by Patricia Greene

Categories     Other Main Dishes

Time 2h20m

Number Of Ingredients 10

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)

Steps:

  • 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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