If you’re looking for sauerkraut and sausage ideas, this might be the one for you. We stir in traditional knöpfle dumplings and make a wonderful creamy skillet dish. This sauerkraut and Knoephla sausage recipe still has the creamy, buttery feel of the soup I make, but adds other great German flavors.
- FOR THE MEATBALLS:
- 2 Eggs
- ½ cups Whole milk
- 1 teaspoon Salt
- 2 cups Flour
- FOR THE STOVE:
- 4 tablespoons Butter
- 8 ounces, liquid German smoked sausage, cut into 1/2 inch sections
- 2 cups Whole milk
- Salt and pepper to taste
- 2 cups Sauerkraut
For the dumplings:
Combine all the meatball ingredients in a bowl and mix well. Split in half just to make the job easier.
On a lightly floured surface, roll each piece with your hand so that it’s about 1/2 inch in diameter and like a rope. If necessary, sprinkle with flour to facilitate the work. Cut into 1/2 inch meatballs and set aside.
Add water to a large saucepan, salt and heat over high heat. Boil 3 to 5 minutes or until all the dumplings float to the top. Filter and reserve.
For the skillet:
Add the butter to a large frying pan and turn over medium heat. Once the butter is melted, add the meatballs and fry for about 5 minutes or until a golden crust begins to develop on the meatballs. Be sure to stir regularly with a spatula.
Add sausage and cook for another 5 minutes or until sausage is heated through. Add the milk and simmer for 15 minutes. Season to taste with salt and pepper. Add sauerkraut and cook until hot.