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Polish Smoked Meatballs With Savory Kraut

Here's how you make Polish Smoked Meatballs With Savory Kraut
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  • Servings: 4
  • Prep: 15m
  • Cook: 90m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • MEATBALLS
  • 1 pound fresh Polish sausage (bulk sausage, removed from casings or fresh bratwurst or fresh breakfast sausage)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar or Splenda brown sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1 egg
  • 1 tablespoon flour
  • SAUERKRAUT
  • 2 tablespoons oil
  • 2 pounds cold pack sauerkraut
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon juniper berries or caraway seed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup apple juice
  • 1 cup water
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine meatball ingredients until smooth, then chill.

  • Step 2: 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.

  • Step 3: 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.

We hope you enjoy this recipe!

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