K.I.S.S. Sausage & DumplingsUser Submitted Recipe
1 # pork sausage ( any sausage can be used but I've had the best success with Tennessee Pride Breakfast)
3 TBSP minced onion
2 C. beef stock
1 heaping TBSP flour (for thickener, you can use corn starch)
2 cans biscuits (cheaper the better, not flaky)
Form sausage into balls (1 1/2 " - 2') and brown in hot pan. (I only brown mine and finish in the microwave- 30 sec. for each ball and save drippings)
Brown onion and flour in same pan (add a little oil if needed ) and when browned; add stock, drippings, and sausage into a large pot. Season to taste and allow to slightly thicken. Open biscuits, cut in half, flour lightly, and allow to air dry a few minutes. If stock is not thick enough, mix 2 tsp. in COLD water and stir into stock. Bring to boil and reduce to minimum heat. Taste and re season if needed. Add biscuits one at a time till full and cover. If boiling at all biscuits will dissolve so very low heat (crock pot on warm). Check in about 4-5 minutes and push dumplings into stock. Should cook-up in about 12- 15 minutes.