Wednesday, November 30, 2011


Winekraut with Dumplings

Brrrr, it's cold out there!  Do you have one of those stick-to-your-ribs kind of meals that always warms you up....body AND soul?  Winekraut is one of those true comfort food meals for us.  

Good tart sauerkraut smoothed out by the sweetness of apples, onions and a wee bit of brown sugar, made hearty with chunks of potato, loads of bratwurst and smoked sausage all simmered together in white wine right on top of the stove.  Your house will smell wonderful!  

I really like to top the winekraut off with dumplings - okay, not the prettiest of breads, they serve to sop up the juices and seem to thicken the dish ever so slightly.  If you don't care for dumplings, serve the winekraut without them!  Good pumpernickel rolls with sweet butter make a good accompaniment, too!

  • 1 27 ounce can sauerkraut, I really like Bavarian sauerkraut with caraway seeds
  • 1 large onion, chopped
  • 3 large baking potatoes, scrubbed, unpeeled, diced
  • 2 apples, peeled, cored and diced
  • 2 cups dry white wine
  • 1/4 cup brown sugar
  • 1/2 cup water
  • 3/4 pounds bratwurst links, cut into chunks
  • 3/4 pounds smoked sausage, cut into chunks

Mix all ingredients in large dutch oven on the stovetop.  Bring to boil, then reduce to simmer.  Cover and simmer 45 minutes.  Uncover and top with dumpling batter.  Cook uncovered 10 minutes then cover and cook another 10 minutes.  Serve

Dumplings:  1 1/2 cup Bisquick, 1/2 cup milk.  Stir together and spoon onto hot casserole as above.  

NOTE:  To make these gluten-free, use gluten-free Bisquick!

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