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German Sauerkraut Rolls
1 1/2 large cans sauerkraut
4 eggs
3/4 cup shortening or oil
1/2 teaspoon salt
3 cups all-purpose flour
1/4 cup water
Drain juice from kraut.
In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste. Fry about 20 minutes, or until browned; cool.
Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic, like noodle dough. On floured board, roll to 1/4 inch thick. Spread cooled kraut on top; roll up jellyroll style. Slice cross-wise; place cut pieces into frying pan. Cover with a small amount of water; add salt. Cook over medium heat for one hour.
NOTE: For added flavor, place hot dogs or Polish sausage around dough.
