POLISH SMOKED MEATBALLS WITH SAVORY KRAUT

Polish Smoked Meatballs With Savory Kraut image

It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs.

Provided by PalatablePastime

Categories Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb bulk fresh Polish sausage (or remove from casings)
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon brown Sugar Twin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 egg
1 tablespoon oat flour or 1 tablespoon soy flour
2 tablespoons oil
2 lbs sauerkraut (no sugar added)
1 onion, chopped
2 stalks celery, chopped
1 tablespoon juniper berries
1 teaspoon salt
1/2 teaspoon pepper
1 cup low-carb apple juice (or water)
1 cup water

Steps:

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.

Nutrition Facts : Calories 516.6, Fat 41.1, SaturatedFat 13.1, Cholesterol 132.3, Sodium 3125.6, Carbohydrate 17.2, Fiber 6.7, Sugar 5.9, Protein 20.3