German peasants and the poor made do with their homemade beer and filled their stomachs with kraut and bacon, firm, dark breads and light dumplings.
This is a complete, satisfying cold winter's supper. Simple, hearty and delicious!
Alpine Bratwurst and Sauerkraut with Applesauce Dumplings
- 1 lb. bratwurst (5 links)
- 2 Tb. bacon fat
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 16 oz. bag sauerkraut, rinsed and drained
- 1 cup water
- 1/2 cup white wine or apple juice
- 1 Tb. brown sugar
- 1 tsp. chicken bouillon
- 1 bay leaf
I added two pork chops to the skillet
While bratwurst are simmering, prepare Applesauce Dumplings.
Apple Sauce Dumplings
- 1-1/2 cups cake flour
- 1 Tb. chopped parsley
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tb. cold, unsalted butter, cubed
- 2/3 cup chunky applesauce
- 2 Tb. apple juice
- 1 egg
Whisk together flour, parsley, baking powder and salt in a bowl. Cut cubed butter into flour mixture until the size of peas. Combine applesauce, apple juice and egg in a bowl. Stir into flour mixture with a fork just until combined.
Remove bratwurst to a plate, cover and keep warm. Discard bay leaf. Scoop dumpling batter onto simmering sauerkraut in 2 Tb. measures. Cover and steam about 15-18 minutes.
Total Time 1 hour
~Pork, the other White Meat