To me, this is heaven on a plate. I absolutely love sauerkraut and dumplings. It's one of those weird meals that you have in your family that normal people have never heard of, and you either love it or hate it. I fall into the deep, passionate love category (as do my brothers, who are probably drooling over the photographs right now, wishing they were at my house so they could dig in to this pot of sauerkraut wonderfullness - yes, I know that's not a word, but it sounds good).
I don't really have a recipe for this. I've just watched my mom make it over the years (no, she doesn't have a recipe either) and now know what to do. But, for those sauerkraut lovers out there that want to give this a try, I've done my best to give you a recipe to follow. This is a large recipe because our family always fights over the dumplings.
2 32oz. pkgs of sauerkraut
2 14 oz. pkgs of polish or smoked sausage - I used the low fat kind (you can also make this with a pork roast, which is even better in my opinion, but I didn't have the time to mess with it this time)
4-5 cups flour
1. Dump the sauerkraut into a large stock pot. Add water to the pot until it almost covers the sauerkraut.
2. Cut the sausage into the size of pieces that make you happy. I cut mine into fourths (there are two large links per package).
3. Bring the pot to a boil.
4. In a large mixer bowl, mix the dozen eggs with 4 to 5 cups of flour. This is your dumpling batter. You want the consistency to be kind of like cookie dough. It should be pretty wet and sticky, but you don't want it to be runny.
5. Drop large spoonfuls of the dumpling mixture into the boiling pot. Be sure they get down in the liquid. I just use a large tablespoon and push the dough off with my finger (yes, I wash my hands first - geez).
6. Put a lid on the pot and let the stuff cook for a good 15 minutes or so. The dumplings will fluff up and fill the pot. You can let them cook as long as you want, but if you are like me, you will want to get to them as soon as possible.