Description
Smoky sausage, tangy sauerkraut, homemade knoephla dumplings, whole milk, and butter come together in a rich and comforting skillet dinner.
Ingredients
Units
Scale
For Dumplings:
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 cups all-purpose flour
For Skillet:
- 4 tablespoons butter
- All of the cooked knoephla dumplings
- 8 ounces fully cooked German-style smoked sausage, sliced into 1/2-inch pieces
- 2 cups whole milk
- 2 cups sauerkraut, drained
- Salt and black pepper, to taste
Instructions
For Dumplings:
- Mix all dumpling ingredients in a bowl and combine well.
- Divide the dough in half to make it easier to work with.
- On a lightly floured surface, roll each half into a rope about ½ inch in diameter.
- If needed, dust the dough and work surface with flour to prevent sticking.
- Cut into ½-inch pieces and set aside.
- Bring a large pot of salted water to a boil.
- Add the dumplings to the boiling water and cook for 3–5 minutes, or until they float to the surface.
- Drain and set aside.
For Skillet:
- Melt the butter in a large skillet over medium-high heat.
- Add the drained dumplings and cook for about 5 minutes, stirring regularly, until they begin to develop a golden-brown crust.
- Add the sausage and cook for another 5 minutes, or until the sausage is warmed through.
- Add the milk, reduce to a gentle simmer, and cook for 15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Stir in the sauerkraut and cook until heated through.
- Serve.
Notes
- You can use any fully cooked smoked sausage in this dish.
- I use a cast iron skillet, but any large skillet should work.
- Keep the milk at a gentle simmer and stir occasionally rather than letting it boil hard.