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reserve bacon fat& saute onion until tender in the fat. stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. cook& stir 5 minutes. remove from heat; add bacon. set aside to cool. in a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough. turn onto a floured surface; knead until smooth& elastic- about 5 minutes. cover dough& let stand 10 minutes. divide dough into 16 pieces. on a floured surface, roll each piece into a 4" circle. top each circle w/ approx. 1/4 c. filling. fold dough around filling, forming a ball; pinch the edges to seal. place seam side down on greased cookie sheets. cover w/ towels& set in warm place to rise for 30 minutes. beat remaining egg; brush over bundles. sprinkle with sesame or poppy seeds. bake@ 350 for 15-20 minutes, or until golden brown.
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Complete guide to curing, smoking, sausage making
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic