Polish Smoked Meatballs with Savory Kraut
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Time
prep 0:15
total 1:45
Ingredients
Meatballs
| 1 lb. | bulk fresh polish sausage (or remove from casings) | | 2 tbsp. | apple cider vinegar | | 1 tsp. | Worcestershire sauce | | 1 tsp. | brown sugar twin | | 1/2 tsp. | allspice | | 1/2 tsp. | ground ginger | | 1 | egg | | 1 tbsp. | oat or | | soy flour |
Sauerkraut
| 2 tbsp. | oil | | 2 lbs. | sauerkraut (no sugar added) | | 1 | onion, chopped | | 2 stalks | celery, chopped | | 1 tbsp. | juniper berries | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 1 cup | low carb apple juice (or water) | | 1 cup | water |
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Instructions
Combine meatball ingredients until smooth, then chill.
Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.
Author's Comments
It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs.