1 pkg. of Polish sausage, cut into slices
2 – 14.5 oz. cans of sauerkraut
½ cup of water (if additional liquid is needed)
1 1/3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 large egg
3/4 cup milk
Dutch oven or stockpot
Cut Polish sausage into bite-size discs. Place sausage and sauerkraut into a Dutch oven. Bring to a boil, cover then reduce heat to a simmer for 30 minutes. Put flour, baking powder, salt, egg, and milk into a large bowl and mix until fully combined. Bring sauerkraut and sausage back up to boil, then drop tablespoons of dumpling batter on top. Cover and reduce heat to a simmer for an additional 15 minutes. Serve.
This is my mother’s recipe.