Sack Sausage, Sauerkraut and Potato Dumplings


Sack Sausage, Sauerkraut and Potato Dumplings

 1 sack sausage

1 large onion, chopped

2 slices bacon

1 quart sauerkraut

potato dumplings

 In a large frying pan cook bacon, onions and sausage together until brown. Rinse sauerkraut, add to pan. Cover with lid and let simmer for about 20 minutes until sauerkraut is tender. Add potato dumplings cook for another 15 minutes.


 Potato Dumplings

 2 cups grated boiled potatoes

1 cup all-purpose flour

½ cup semolina

½ teaspoon salt

1 egg

 Boil 6 large potatoes in a pot of water until tender. Peel and grate to make 2 cups. Mix potatoes, flour, semolina and salt together with fingers. Hollow out the center and add an egg. Mix the egg with the potato mixture to form a dough. Cut the dough into four sections. Roll the dough into four logs. Drop into a pot of boiling water. Cook for 15 or 20 minutes. Remove from water and cool. When cool slice into sections ½ inch thick.


Sack Sausage