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Mama’s Chicken and Dumplings with Sausage and Sauerkraut Recipe

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This recipe for Mama’s Chicken and Dumplings with Sausage and Sauerkraut, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ricky Lynn
Added: Sunday, July 30, 2006


½ lbs of Tennessee Pride Ground Sausage
whole chicken
salt and black pepper
2 cups of flour
water or buttermilk

Cover a whole chicken with water and boil until done (may add salt and black pepper)

Remove from heat and take meat off the bones. (Optional, Mama left the skin on as she would not throw away good food.)

Put chicken back in stock water and bring back to a simmer.

Add about ½ lbs of pinched sausage (Tennessee Pride Ground Sausage) (Pinched means very small pinches of sausage. Do not make meat balls - just small (finger tip) size pinches.)

Meanwhile, pour two cups of flour (plain for thin or self rising for thick dumplings) add enough (water, chilled chicken stock or buttermilk) until dry ingredients are moistened.

Roll floured mixture on a lightly floured surface until thin.

Cut into 1 inch strips.

Drop strips one at a time (to keep strips from sticking together) into simmering stock. (Mama says “do not stir”.)

Bowl up and top off with sauerkraut. (Trust me it’s good!)

Personal Notes:
Personal Notes:
(Mama is Elsie Scott)




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