German Sausage and Meatballs (Sauerklopse) Recipe #178773
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.
by Olga Drozd
1 hour | 15 min prep
SERVES 6 -8
- 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
MEATBALLS FOR SAUERKLOPSE
- 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
- 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.
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5 stars