Jodies Brats Kraut And Dumplings Recipes

Steps:

• Grate raw potatoes and drain.
• Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
• Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
• Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
• Remove dumplings with a skimmer and set aside.
• In a large pan heat approximately 6 tbsp oil over medium heat.
• Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
• Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
• Allow this to cook for about 20 minutes stirring often.
• Add sour cream (the amount can definitely be adjusted to your taste) and mix well until creamy.
• Reduce heat to low, add dumplings and cover.
• Cook for 20-30 minutes stirring periodically.

Steps:

• Make dumplings after meat and sauerkraut has simmered for 20 minutes.... Dumplings 4 c flour 2 Tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1 pinch thyme 1 tsp rosemary 1 tsp parsley 1/8 C cooking oil or bacon grease ADD MILK AND OR FLOUR AS NEEDED TILL DOUGH COMES AWAY FROM THE BOWL... Dumplings In mixing bowl place, flour, salt, baking soda, baking powder,salt...Mix and Add milk, stir till dough is formed all dry ingredients are mixed in...Add cooking oil, or olive oil, or bacon grease.. Stir till ball forms and dough comes away from bowl..If still sticky add a TBSP of flour at a time and mix well...If too dry add a TBSP of milk at a time and mix well till consistency is met... large tablespoons or soup spoons place spoonful into liquid....simmer 30 minutes
• Brown brats and apples or apple butter in a dutch oven with olive oil, add sauerkraut, spices, and beer, add 1/2 jar of water to the pot with brats and stir...simmer 20 minutes with lid off...
• Now Drop in dumpling dough into the liquid by spoonfuls and then place lid on tight...simmer for 30 minutes...Serve Hot....

Steps:

• Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
• About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
• Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
• Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Steps:

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