Every once in a while I like to go through my pantry and make a list of everything I have on hand. Then I try to find recipes to use it up.
I have had some sauerkraut for quite a while, a few years at least. So I found some recipes to use it. This was one of them.
Adding the cream to the kraut cuts some of the acidity. I found this to be a wonderful step. The kraut was much more mild than it normally is.
The salami was an interesting touch. It does get a little crisp during the cooking process, so it adds some dimension and texture to the dish.
I did not have juniper berries. I couldn’t find them anywhere local either. So I just didn’t use them. I do not know I would have liked them if I had found them to be honest.
The dumplings were a surprising touch. They are a very light and fluffy addition to the dish. They don’t have a ton of flavor, but they do help cut the acidity.
The mustard and butter mixture was hardly noticeable on the wursts. I think I would have used a Bavarian mustard instead.
Over all, this was a great dish. It was very German and meaty! Some dark brown bread would have gone very nicely. ..
BAVARIAN SUPPER
1 Pound Jar Sauerkraut
1/4 Cup Butter
1/4 Cup Heavy Cream
1 Tablespoon Instant Minced Onion
1/4 Pound Thinly Sliced Hard Salami
1 Teaspoon Juniper Berries (Optional)
4 Knockwursts
1 Cup Packaged Biscuit Mix
1 Teaspoon Dry Mustard
2 Tablespoons Melted Butter
Snipped Parsley
Drain sauerkraut slightly. Place in a skillet and dot with 1/4 cup butter. Pour on cream. Sprinkle with onion and juniper berries. Heat through. Tuck halved salami slices into heated kraut. Lay wursts on top. Cover and heat until bubbly. Prepare biscuit mix as package directs for dumplings. Arrange in six spoonfuls on bubbling kraut. Cook covered for 10 minutes. Remove cover and cook 10 minutes. Blend mustard with melted butter. Drizzle mustard sauce over each serving. Sprinkle with parsley.