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Sauerkraut With Dumplings Recipe

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This recipe for Sauerkraut With Dumplings is from Our Family And Heirloom Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Slices of Bacon (cut into chunks)
1 Medium Size Yellow Onion (diced)
1 Quart Sauerkraut (drain off juice and set aside)
1 Cup Water
2 Tablespoons Flour
2 Tablespoons Brown Sugar
2 lbs. left over Pork Roast, Smoked Sausage, Polish Sausage, or Kielbasa (cut into chunks)
Dumplings (recipe for Egg Drop Dumplings on next page)
Directions:
Directions:
Fry bacon until crisp, add onion and stir until onion is browned. Add Sauerkraut juice, brown sugar, and flour into fry pan. Stir constantly – it will get very thick. Add water and stir.
Mix Sauerkraut, meat, and pan drippings together and put into oven roaster or baking dish. Make dumplings and stir. It can sit until time to eat and can be served at room temperature or heated up in the oven.
Personal Notes:
Personal Notes:
Jessie worked for the Charlie Bailey family as a youngster. She married Leo Schmidt and they settled in Carbondale, MI, near Wallace.

 

 

 

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