Ingredients
400g Hengstenberg Sauerkraut,
454g Brandt Turkey Kolbassa sliced and cut into 1/4s;
Dumplings:
3 eggs,
1/2 cup milk,
2 tsps. baking powder,
2 cups flower,
1/2 tsp. salt
Direction
In bowl, mix flour, baking powder and salt. In a nother bowl beat eggs, mil and blend into flour mixture. pour Hegstenberg Sauerkraut with juice into a 12″ skillet. Add the Brandt Turkey Kolbassa chunks. Heat to simmer on stove top. Spoon dumpling batter on top of sauerkraut. Cover. Let simmer 25 minutes.
