John Myers
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Bratwurst Dumplings with Sauerkraut
The perfect bratwurst dumplings with sauerkraut recipe with a picture and simple step-by-step instructions.
Dumplings
- 500 g Coarse bratwurst / coarse pork sausage
- 250 g White bread
- 1 Onion
- 40 g Butter
- 2 Eggs
- 1 tsp Salt
- Pepper
- 1 tbsp Finely chopped parsley
- 1 tbsp Flour
- Breadcrumbs
sauerkraut
- 1 kg Sauerkraut
- 1 tbsp Lard
- 250 ml White wine
- 250 ml Water
- Some juniper berries
- 1 Bay leaf
- Cut the white bread into cubes. Pour lukewarm milk over it and let it rest for at least 10 minutes.
- In the meantime, peel and finely dice the onion and fry in butter, add the onions to the white bread and mix.
- Mix the sausage from the intestine and mix with the remaining ingredients, knead everything well except for the breadcrumbs.
- Add enough breadcrumbs to make dumplings
- Bring the salted water to the boil, add the dumplings and let them steep for 20 minutes. No more cooking.
- The dumplings rise when they are done.
- Sauté sauerkraut in a saucepan with lard, fill up with liquid, add spices and cook while stirring several times, sauerkraut tastes best when it has been warmed up several times
- The bratwurst dumplings are best baked the next day.
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