SAUERKRAUT, SAUSAGE AND DUMPLINGS

Sauerkraut, sausage and dumplings image

Provided by Patricia Greene

Time 2h20m

Number Of Ingredients 10

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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!