Polish Sausage Sauerkraut And Dumplings Recipes

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

SAUERKRAUT WITH POLISH SAUSAGE

Steps:

• Preheat oven to 300ºF.
• Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
• Saute until onion is tender but not brown, about 5 minutes.
• Squeeze as much liquid as possible from sauerkraut.
• Add sauerkraut to Dutch oven.
• Add wine, stock, caraway seeds and juniper berries.
• Bring to simmer.
• Cover tightly, place in oven and bake 1 hour.
• Add kielbasa to Dutch oven, pushing into sauerkraut.
• Cover and bake 1 hour.
• Season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

SAUERKRAUT, SAUSAGE AND DUMPLINGS

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!

SAUSAGE AND SAUERKRAUT WITH DUMPLINGS FOR 2

Steps:

• In saucepan, heat sauerkraut (with liquid), sausages, caraway seed, onion and water or beer to boiling.
• Reduce heat; cover and simmer 30 minutes.
• Stir baking mix and milk with fork to a soft dough.
• Drop dough by spoonfuls (2 or 3) onto sauerkraut.
• Cook uncovered over low heat 10 minutes; cover and cook 10 minutes.
• Remove dumplings, sausages and sauerkraut with slotted spoon to serving platter. Garnish with parsley.

RIBS, SAUERKRAUT AND DUMPLINGS

Steps:

• Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.