INGREDIENTS

  • 1 (8ounce)can sauerkraut
  • 4 medium Polish sausage or bratwursts
  • 1/4 teaspoon caraway seeds
  • 1 tablespoon chopped onions
  • 1/2 cup water or beer
  • 1/2 cup buttermilk baking mix
  • 3 tablespoons milk
  • snipped fresh parsley

DIRECTIONS

  1. In saucepan, heat sauerkraut (with liquid), sausages, caraway seed, onion and water or beer to boiling.
  2. Reduce heat; cover and simmer 30 minutes.
  3. Stir baking mix and milk with fork to a soft dough.
  4. Drop dough by spoonfuls (2 or 3) onto sauerkraut.
  5. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes.
  6. Remove dumplings, sausages and sauerkraut with slotted spoon to serving platter. Garnish with parsley.