German Sausage And Meatballs Sauerklopse Food

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• Soak the white bread for a couple of minutes in cold water.
• Mix: Chop the onions very finely and grate the garlic. Mix the ground meat with the chopped onions and the garlic. Squeeze the soaked bread and add it to the mixture. Add the parsley, sweet paprika powder, the lightly beaten egg, salt, and pepper. Mix well.
• Form small meatballs about the size of a walnut, and set them aside.
• Combine: Place the sauerkraut in a larger pot with the tomato paste, bay leaves, and sugar. Add enough water to almost cover the sauerkraut. Bring to a boil. Turn the heat down and add the meatballs.
• Simmer: Cover the pot tightly and simmer everything for about 20 minutes or until the meatballs are cooked through, stirring from time to time and taking care not to break the meatballs. Add a little more water if you feel that too much of it has evaporated. I added about ½ cup more during the cooking time but not all at once. At the end of the cooking time, at least half of the water should have cooked away.
• Add the crème fraiche, smetana, or sour cream. Stir carefully. Adjust the taste with salt and pepper. Serve immediately or reheat the stew.

MEATBALL AND SAUSAGE CASSEROLE

Steps:

• Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
• Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
• Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
• Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

GERMAN SAUSAGE AND MEATBALLS (SAUERKLOPSE)

Steps:

• FOR THE SAUERKLOPSE: In a large kettle combine water, allspice, bay leaf, salt, pepper, and chopped onion.
• Bring to a boil and simmer 5 minutes.
• Add sausage and simmer for about 20 minutes.
• Make meatballs.
• Add meatballs and continue to simmer for 15 minutes.
• Blend 3 Tablespoons flour and 3 Tablespoons cold water together and stir into the stew.
• Add sugar and vinegar.
• Bring back to simmering, stirring constantly.
• Add bread crumbs and simmer about 5 more minutes.
• Serve with boiled potatoes or noodles.
• FOR THE MEATBALLS: Mix together ground beef, salt, and pepper.
• Rub sage and mix into ground beef along with flour and bread crumbs.
• Beat egg slightly and mix thoroughly into ground beef mixture.
• Shape into balls about 1 inch in diameter.

GERMAN MEATBALLS

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
• Shape into 1½" to 2" meatballs, and chill until set.
• Heat the oil in a large skillet, and brown the meatballs on all sides.
• Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
• Add sauerkraut and juice to skillet, and top with meatballs.
• Cover and simmer for 15-20 minutes or until meatballs are done.
• Add water or wine if necessary to keep sauerkraut moist.
• Sprinkle with parsley for garnish.
• Serve with buttered boiled potatoes.