German-Style Gluten-Free Dumplings and Sausage

Let's bring on the Oktoberfest fall vibes with this classic, comforting German-style meal made simply enough for a weeknight dinner. Tender gluten-free dumplings are made with an easy mix and drop method then combined with smoked sausage and sauerkraut for a wholesome, family-friendly dinner.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

Gluten-Free Dumplings

1 cup all-purpose gluten-free flour I recommend Cup4Cup gluten free flour
¼ teaspoon salt
pinch of pepper
⅛ teaspoon baking powder
1 large egg
¼ cup milk
¼ cup water

Sauerkraut and Sausage

½ cup butter
1 large onion chopped
14 ounces smoked kielbasa sausage ½ inch slices
24 ounces sauerkraut drained and rinsed
1 teaspoon granulated sugar
¾ teaspoon salt
⅛ teaspoon pepper

Instructions

Start with boiling water in a medium pot. Meanwhile, combine the flour, salt, pepper, and baking powder in a medium bowl. Stir in the eggs, milk, and water until a large, stiff ball forms. If it is too thick, add a bit more liquid, and if too sticky, add a little more flour.
1 cup all-purpose gluten-free flour , ¼ teaspoon salt, pinch of pepper, ⅛ teaspoon baking powder, 1 large egg, ¼ cup milk, ¼ cup water
When the water is boiling, add 4 spoonfuls of dumpling mixture to the water, scraping off with another spoon. After about 30 seconds, move around slightly to make sure they are not sticking to the bottom of the pan. They will float to the top (takes about 2 minutes), then boil for 60-90 seconds longer. Use a slotted spoon to move to a colander while cooking the remaining dumpling dough. Set aside to cool slightly, while rest of recipe is prepared.
In a large deep skillet, melt the butter over medium heat. Add the onion and sauté until tender, about 4 minutes. Add the sliced sausage and brown slightly, about 2-3 minutes.
½ cup butter, 1 large onion, 14 ounces smoked kielbasa sausage
While the onions and sausage are cooking, move the dumplings to a cutting board and cut into bite-sized pieces. If you come across dumplings that are not cooked through all the way, they will finish cooking in the next step.
Add the dumplings to the onion / sausage mixture and sauté until they start to turn lightly brown, about 5 minutes. Finally, add the rinsed sauerkraut, sugar, salt, and pepper to the skillet. Stir to combine. Cook until heated through, stirring occasionally.
24 ounces sauerkraut, 1 teaspoon granulated sugar, ¾ teaspoon salt, ⅛ teaspoon pepper

Notes

Make-Ahead and Freezer Notes

This also makes a great freezer meal. The whole dish can be prepared, cooled completely, and then frozen. When ready to serve, thaw and reheat in a skillet.

Or simply make the GF dumplings ahead of time, cool, chop into smaller pieces and freeze. When ready to serve, cook the onions, sausages, then add the thawed dumplings to the skillet to brown.

Nutrition