A German Delight: Sausage, Sauerkraut, and Dumplings.
This recipe is a family tradition. I certainly never liked it as a kid, but as I tried it more and more I began to really enjoy it, and especially the sauerkraut!
about a pound and a half of venison sausage (or polishes from a local meat shop)
about 2 cups of flour
1 tsp of salt
Get your ingredients together!
Add water to a pot, put it the sausage, and begin to boil. You should let it boil for 30ish minutes if it's frozen, and about 20 if thawed.
In a medium bowl, add flour and salt, and mix together. Keep adding water, about 1/4 a cup at a time. Mix and add water until the dough is a sticky texture, but is firm enough that you could form a ball in your hands with it only sticking moderately.
In a deep pan add about a cup of water or more and as much sauerkraut as you want, start boiling and a medium heat.
Start adding the dumplings. With two spoons, fill one half way and use the other to gently slide it into the water and sauerkraut.
Keep adding until pan is full (you can keep the extra dough to make more dumplings later) and let cook for 3-4 minutes.
Take sausage out of warm water after boiling, and serve with dumplings. After letting the dumplings sit for a while drain some of the water and add more sauerkraut, if you want!