Description
If you are looking for Sauerkraut and Sausage ideas, this might be the one for you. We incorporate traditional knöpfle dumplings into it and make a wonderful, creamy, skillet dish. This Knoephla Sauerkraut and Sausage recipe still has the creamy, buttery feel of the soup I make, but adds some other excellent German flavors.
Ingredients
- FOR THE DUMPLINGS:
- 2 Eggs
- ½ cups Whole Milk
- 1 teaspoon Salt
- 2 cups Flour
- FOR THE SKILLET:
- 4 Tablespoons Butter
- 8 ounces, fluid German Smoked Sausage, Sliced Into 1/2 Inch Sections
- 2 cups Whole Milk
- Salt And Pepper, to taste
- 2 cups Sauerkraut
Preparation
For the dumplings:
Mix all dumpling ingredients in a bowl and combine well. Divide into two just to make easier to work with.
On a lightly floured surface, roll each piece out with your hand so it is approximately 1/2 inch in diameter and like a rope. If needed, sprinkle with flour to make easier to work with. Cut into 1/2-inch dumpling pieces and set aside.
Add water to a large pot, salt, and heat to high. Allow to boil 3–5 minutes or until all dumplings are floating at top. Strain and set aside.
For the skillet:
Add butter to large frying pan and turn to medium high. Once butter is melted, add dumplings and fry for about 5 minutes or until a golden brown crust starts to develop on dumplings. Make sure to mix with a spatula regularly.
Add sausage and cook for another 5 minutes or until sausage is warmed. Add milk and allow to simmer for 15 minutes. Season to taste with salt and pepper. Add sauerkraut and cook until warmed.
Serve.
