Dumplings, Sausage
and Sauerkraut
DUMPLINGS:
2 eggs
¾ cup milk
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½ teaspoon salt
2 cups flour, plus up to ¼ cup more
Combine the ingredients and add enough flour to make the dough stiff. Mix by hand or with a spoon.
Add a little salt to a very large kettle of water and bring it to a boil. Either spoon and flick small pieces of dough into the kettle (load up one spoon with dough, then "cut" about the size of a penny off with another spoon and flick) or add tablespoon-sized dough balls to the water, then use a pasta spoon to pick up the dough balls and cut them into smaller pieces using scissors.
(The spoon flicking method is fun because if you get fast enough, it sounds like knitting needles. The scissors method makes the dough get in the pot faster, but you have to be careful not to get burned cutting the hot dough strips into smaller dumplings.)
Let dumplings cook for 20 to 45 minutes. Once your dough bowl is empty, you usually can remove the entire pot from the stove. Drain. Put the shortening of your choice into a frying pan. Fry the white, somewhat slimy dumplings to your liking (they'll turn brown and slightly crunchy).
Add salt and pepper to taste. (Remember the sauerkraut is salty.)
Cook a package of sausage links (country-style, venison or whatever is your favorite) like you normally would cook it, then cut the sausage into small circles.
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Chop one onion, saute in butter, add up to two cans of drained sauerkraut and heat the mixture together. Add ¾ to 1 pint (or more) cream and bring the mixture to a boil.
Pour the sausage circles and the onion, sauerkraut and cream mixture over the dumplings. Mix well. Serve hot.
