CROCKPOT SAUERKRAUT AND DUMPLINGS
1 small pork roast, fat trimmed and quartered, or meaty pork short ribs
3 to 4 cans of Bush's Bavarian Sauerkraut (my personal favorite)
3 tablespoons brown sugar
1 Golden Delicious apple, chopped
1 small potato, chopped
Bisquick Biscuit mix for dumplings
Toasted bread crumbs
Add first 5 ingredients to crockpot (no need to brown meat first) and cook on HIGH for about 6 hours. Check after a couple of hours and add a very small amount of water if needed, and stir well. Stir well again about half-way through cooking time.
When sauerkraut is done, follow package directions for dumplings and drop by large spoonfuls into bubbling pork and sauerkraut and cover for time suggested on package. Toast bread crumbs, stirring constantly over medium-low heat in a tablepoon of butter or margarine in small skillet.
Serve pork and sauerkraut with fluffy dumplings on the side and sprinkle golden toasted bread crumbs over dumplings. Serve with cold applesauce or Waldorf salad. It doesn't get any better than this!
My mouth was watering as I read your recipe...
I, too, love Bush's Bavarian Kraut...
When my kids were little we went to New Braunfels, Texas..which is a German populated area of Texas...and they had a restaurant that had a casserole with sausage, Bavarian type kraut and muenster cheese...
My kids still talk about that casserole and they are grown now...
BUT, I bet they would love this recipe also.
I must ask a stupid question, how does one know when kraut is done.
I always thought it was already done and just needed to be heated.