Polish Sausage Supper

 

1

ring (1 lb) fully cooked smoked sausage, cut into 1-inch pieces

1

large Granny Smith apple, peeled, cut into eighths

1

can (14 to 15 oz) sauerkraut, drained

1

cup apple cider or apple juice

1 1/2

cups Original Bisquick® mix

1/2

cup milk

1/2

cup shredded Cheddar cheese (2 oz)

1

tablespoon chopped fresh parsley

1

egg, slightly beaten

• 1 Heat oven to 425°F. In ungreased 11x7-inch (2-quart) glass baking dish, layer sausage and apple; top with sauerkraut. Pour apple cider into baking dish.
• 2 Cover with foil; bake 30 to 40 minutes or until mixture is hot and apple pieces can be pierced with fork. Remove baking dish from oven.
• 3 In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 8 spoonfuls onto sausage mixture.
• 4 Bake uncovered 10 to 12 minutes or until biscuits are cooked and golden brown on top.