Name: Polish Smoked Meatballs with Savory Kraut
Yield: 4 servings
Ingredients: 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; soy flour; 2 tbsp. oil; 2 lb. 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

Servings: 4 persons

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
soy flour
2 tbsp. oil
2 lb. 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

1
Combine meatball ingredients until smooth, then chill.
2
Saute the onion, celery and juniper berries in the oil until tender.
3
Stir in the kraut, salt, pepper, apple juice, and water.
4
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.
5
Keep warm.
6
Form meat mixture into meatballs, using wet hands.
7
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.
8
Serve meatballs with kraut.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Polish Smoked Meatballs with Savory Kraut

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