German Sausage and Meatballs (Sauerklopse) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An old, old German recipe that has been in a friend’s family for three generations. If you can’t find German sausages in your market, then use small pork sausage links. Ingredients:
4 cups water |
6 whole allspice |
2 bay leaves |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup coarsely chopped onion |
1 lb german sausages |
3 tablespoons all-purpose flour |
3 tablespoons cold water |
1/4 teaspoon sugar |
1/2 cup cider vinegar |
2 tablespoons breadcrumbs |
1 lb lean ground beef |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon sage |
2 tablespoons all-purpose flour |
1 tablespoon fine dry breadcrumb |
1 egg |
Directions:
1. FOR THE SAUERKLOPSE: In a large kettle combine water, allspice, bay leaf, salt, pepper, and chopped onion.
2. Bring to a boil and simmer 5 minutes.
3. Add sausage and simmer for about 20 minutes.
4. Make meatballs.
5. Add meatballs and continue to simmer for 15 minutes.
6. Blend 3 Tablespoons flour and 3 Tablespoons cold water together and stir into the stew.
7. Add sugar and vinegar.
8. Bring back to simmering, stirring constantly.
9. Add bread crumbs and simmer about 5 more minutes.
10. Serve with boiled potatoes or noodles.
11. FOR THE MEATBALLS: Mix together ground beef, salt, and pepper.
12. Rub sage and mix into ground beef along with flour and bread crumbs.
13. Beat egg slightly and mix thoroughly into ground beef mixture.
14. Shape into balls about 1 inch in diameter.
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