Meet Chris, The Man In Charge
Chris is a depart owner of the company that sponsors one of the many tailgates for Illinois home plate football games. Homecoming is the biggie, and that ’ s the game and party we ’ ve been attending for the past four years. Chris is a customer of my husband ’ randomness in the worldly concern of concrete. He loves organizing, preparing and serving people food – lots of food. When he heard about my position on Bread Pudding with Whiskey Sauce, he thought boodle pudding would be the perfective paroxysm for his party. His request was for a Crispy Cream bread pudding because that ’ s what his ma use to make. not that he couldn ’ t make it on his own, but he knew he had an extra set of hands and who doesn ’ thymine love avail in the kitchen ?
187 Pound Pig
When I heard that Chris was roasting a hog, I immediately thought about sauerkraut and dumplings. Sauerkraut is the best with pork barrel and adding potato dumplings with a few bites of bacon is perfection ! I ’ ve been wanting to share the recipe for a while and thought it might be something different for the area which is Central Illinois and this particular group of people. Chris was preparing baked beans, macaroni and cheese, gluten-free macaroni with butt tall mallow, sauteed shrimp and vegetables, bacon wrapped scallops and bacon wrapped shrimp. I was on the sauerkraut and potato dumplings and bread pudding. Chris ’ wife Karen, joined us in the kitchen and the three of us worked like a team that had been cooking together for years. Oh, and I have to add that the integral even, Chris was baking very thickly slices of bacon for Bloody Marys. Doesn ’ t everyone stir their bally Mary with a strip of bacon ?
Sauerkraut and German Potato Dumplings
Sauerkraut and dumplings are comfortable to make, and the ingredients are basic. It ’ mho equitable mashing the potatoes and then mixing in an egg and some flour with a snatch of salt. My ma ’ mho recipe wag reads : roll out logs the size of your middle finger. Mine always seem to get bigger and bigger with each hustle. The dough is sticky, and you ’ ll need to roll on a flour come on. When ready, just slice the logs into 1-inch pieces and drop into the boil water .
The Workstation
I boiled the dumplings in a crockpot ! Did you know that a crockpot got that hot ? It worked perfectly ! The dumplings went from the there, directly into the sauerkraut. The pans were covered and refrigerated until the wee hours of the morning. And by wee hours of the dawn, I mean 3 oxygen ’ clock. Chris was up every hour and a half stoking the fuel to keep the farrow ridicule temperature at an average of 200 degrees F. Around 3, the ovens were turned on, and he started baking. genuine dedication !
On Location
recently, I ’ ve had a set of on-location posts. It ’ s a busy time of year, and it ’ s been fun to incorporate my recipes even though I have little control over how my pictures turn out. What do you think ? Do you like this type of mail now and then ? I ’ five hundred love to hear your comments .
immediately for some authoritative questions. Have you eaten potato dumplings ? What ’ south your take on sauerkraut ? I know it ’ s not for everyone and some people would say it ’ south one of those foods you ’ ve grown up eating or you ’ ve acquired a preference for it. Please consider leaving a remark below .
A big Thank You goes out to Chris and Karen for being great hosts and allowing us to experience their love for eating and serving people !
Thanks for stopping by, Rose
Sauerkraut and German Potato Dumplings 
SavePrint Sauerkraut and Dumplings are one of my favorite sides when eating pork barrel. The dumpling is light and takes on the flavors of the sauerkraut and bacon. This dish is easy to make and can be made in advance. It ‘s delectable !
Read more: Nom Wah Tea Parlor
generator :
Sock Box 10
Serves :
12
Ingredients
- 3 medium potatoes cooked and mashed (white or red potatoes will work)
- 1 cup flour
- 1 egg
- ¼ teaspoon salt
- 8-10 slices of fried bacon, crumbled
- 2 cans sauerkraut (large 28 oz range is fine)
Instructions
- Mash potatoes and add flour, egg, and salt and mix.
- Shape by rolling into logs the size of your middle finger. (roll on floured surface)
- Set aside while heating the sauerkraut.
- Fry and crumble the bacon.
- Drain the bacon and pour two tablespoons of the bacon drippings over the sauerkraut.
- Slice dumplings into 1-inch lengths and cook in boiling salted water for 10 minutes.
- When you first place the dumplings in the water, they will fall to the bottom and then float to the top as they cook.
- Drain the dumplings and add to the sauerkraut.
- Add the crumbled bacon.
- This dish can be made the day before and reheated.
- Enjoy!
3.5.3228
