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Knoephla, Sausage-n-Kraut Recipe

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This recipe for Knoephla, Sausage-n-Kraut, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammi Schuetz
Added: Thursday, November 22, 2007


Cook frying sausage as package directions. While sausage is cooking, prepare the knoephla.

Knoephla Dough:
4 cups flour,
1 tsp salt,
2 eggs,
1/2 c. half and half cream,
1 1/2 c. milk

Mix dough, may add a little more flour if sticky. Take parts of dough and roll in palms to make a circular roll about the diameter of a nickel. Cut into small pieces, about a half inch long and drop into boiling water. When the knoephla comes to the top, drain in colander.

In a big electric fry pan or dutch oven, melt 1/3 cup butter or margarine. Add drained knoephla and drained package or can of sauerkraut. Fry on low to medium temp for about 20 minutes, add cut up bite size sausage to mixture, and simmer on lowest temp for a half hour, or in a crock pot for at least an hour, or on low for up to hours for a later meal.




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