Polish Smoked Meatballs With Savory Kraut

Ingredients

Meatballs

• 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 soy flour

Sauerkraut

• 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

Directions

1. 1

   Combine meatball ingredients until smooth, then chill.

2. 2

   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.

3. 3

   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.