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Wednesday, November 6, 2013

Slow cooker dumplings, sauerkraut and sausage



When you ask anyone in my family, what was my Grandma Marie's signature dish, everyone would say her Czech dumplings and sauerkraut.

This recipe was a staple at holidays, weddings and for Sunday dinner. She served it often with homemade apple sauce, pork loin or Polish Sausage.

She had showed me several times before she passed away how to make it, but I could never get the recipe right! The part that never seemed to work out was the dumpling part. She didn't have an exact recipe for the dumplings --  just white bread, milk and egg.

A friend on Facebook clued me into my current recipe that does come close enough to Grandma Marie's recipe. I've tried it with both refrigerated biscuits (we use Trader Joes) and homemade biscuit dough and I like both equally.


Slow cooker dumplings, sauerkraut and sausage


32 oz sauerkraut
1/4 cup brown sugar
1 teaspoon caraway seeds
1 lb Polish Sausage (I used turkey kielbasa)
1 can refrigerator biscuits*

Combine sauerkraut, sugar and caraway seeds in the crockpot. Add sausages and cook on low for 5 hours. Roll refrigerator biscuits in to balls and cover with sauerkraut in the crockpot for 1 hour.

*I have tried this with my own buttermilk biscuit recipe and it will work too

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