Had to try out the Kielbassa, so I opened a jar of kraut and squeezed the juice into a sauce pan. Cut up a few red taters and tossed 'em into the kraut juice w/ a little S&P to simmer for a few minutes. Cut up one of the 'bassa rings and tossed that in. Simmered a few more minutes. Dumped the kraut in and spooned a few Bisquick dumplin's on top. Let that simmer for 10 min., covered and steamed the dumplin's for a few more min. Served with some green onions, radishes, mini dills and pickled asparagus spears on the side. The Kielbasa turned out better than I thought. Taste was really good, just a tad bit grainy. The long stall time didn't hurt them too much.