Description
This dish is so German and so tasty. Sauerkraut and sausage are all that we really need to say, but then add in knoephla dumplings, cream, and butter. Heaven in a skillet. So much flavor going on in this dish.
Ingredients
Scale
For Dumplings:
- 2 eggs
- ½ cup milk
- 1 teaspoon salt
- 2 cups flour
For Skillet:
- 4 Tablespoons Butter
- All of the Dumplings
- 8 Ounces German smoked sausage, sliced into ½ sections or chopped
- 2 cups whole milk
- 2 cups sauerkraut, drained
Instructions
For Dumplings:
- Mix all dumpling ingredients in a bowl and combine well
- Divide into two pieces 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 ½ 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 Skillet:
- Add butter to large frying pan and turn to medium high
- Once butter is melted, add dumplings and fry for about five 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
- add salt and pepper to taste
- Add sauerkraut and cook until warmed.
- Serve
Notes
- You can really use any cured sausage in this dish.
- I use a cast iron skillet, but any sizable pan should work.