Sauerkraut and Kolbassa Dumplings

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.