German Sausage And Meatballs Sauerklopse Recipes

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.

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 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.

SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)

Steps:

• Mix together the beef, milk, breadcrumbs, cloves, allspice, salt, and pepper.
• Form into 1-inch meatballs.
• In a skillet, brown the meatballs in hot oil.
• Drain off the fat then add 1 cup water, vinegar, ginger, bay leaf, and brown sugar.
• Cover and simmer for 30 minutes.
• Skim the fat from the remaining liquid, then remove the meatballs from the skillet and set aside, keeping them warm.
• Remove the bay leaf.
• Mix flour and the 2 tablespoons cool water, then gradually stir into the pan juices to make gravy.
• Pour gravy over meatballs and serve with buttered noodles.