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.
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Units: US | Metric
- 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
- 1FOR THE SAUERKLOPSE: In a large kettle combine water, allspice, bay leaf, salt, pepper, and chopped onion.
- 2Bring to a boil and simmer 5 minutes.
- 3Add sausage and simmer for about 20 minutes.
- 4Make meatballs.
- 5Add meatballs and continue to simmer for 15 minutes.
- 6Blend 3 Tablespoons flour and 3 Tablespoons cold water together and stir into the stew.
- 7Add sugar and vinegar.
- 8Bring back to simmering, stirring constantly.
- 9Add bread crumbs and simmer about 5 more minutes.
- 10Serve with boiled potatoes or noodles.
- 11FOR THE MEATBALLS: Mix together ground beef, salt, and pepper.
- 12Rub sage and mix into ground beef along with flour and bread crumbs.
- 13Beat egg slightly and mix thoroughly into ground beef mixture.
- 14Shape into balls about 1 inch in diameter.
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Nutritional Facts for German Sausage and Meatballs (Sauerklopse)
Serving Size: 1 (232 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 206.7
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 3.4 g
- Cholesterol 80.1 mg
- Sodium 693.1 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 0.9 g
- Sugars 1.8 g
- Protein 17.9 g
The following items or measurements are not included: