I’m not sure if you can have too much sauerkraut, but it is getting towards farmer’s market and gardening time, so it’s time to use up your canned and fermented goodies from last year. All of these items can be made using store bought sauerkraut, but why now that you know how to make it yourself. These are great party snacks and might even become family favorites for weekend movie nights. They can made into entree sizes or kept as simple passed appetizers. The only rule is that when daddy is having these, he is having a beer.
Sauerkraut Balls with Tomato Horseradish Sauce
5# – Ground Pork
3T – Kosher Salt
1T – White Granulated Sugar
1 tsp – Ground Nutmeg
2 tsp – Ground Black Pepper
1 tsp – Dill
1 tsp – Onion Powder (or granulated)
1tsp – Garlic Powder (or granulated)
1 C – Heavy Cream
7 oz – Shredded Cheese (be creative here)
2 – Lg Eggs
1 Can Kraut (use more or less depending on your tastes)
2 C – Panko Bread Crumbs
- Preheat oven to 450
- Mix all ingredients (be sure to find a bowl large enough to fit everything and don’t be shy. Get in there!
- Form meatballs into roughly 1.5 oz or into the size that you prefer. These can even be made into delicious patties for an easy and outstanding burger substitute.
- bake for 10-15 minutes or until internal temperature reaches 165.
Have fun with this recipe. It is clearly meant for parties. I have a 5# batch here, but this recipe can easily be scaled up or down depending on how many you are feeding. Baking is not the only way to cook these. Dust them in flour or corn starch and fry them in oil at 350 degrees for about 6-8 minutes for a crispy outside or smoke them at 350 degrees for about 15-20 minutes especially if you are already using the smoker to smoke the main course. No matter what shape you use and which cooking method, step 5 is to wash it down with a cold beer because that is just a perfect match.
Loaded Pastrami Colcannon Cakes
4.25# – Baked Potatoes (Any type will do, this picture was a mix of equal parts: Sweet, Redskin, and Russet)
1.5# – Pastrami (julienned, shredded, or diced)
2 – Large Eggs
11oz – Sauerkraut (more or less depending on your taste)
4oz – Panko Breadcrumbs
5oz – Cheddar Cheese (shredded or small diced)
1T – Kosher Salt
1T – Garlic Powder
1tsp – Ground Black Pepper
1/2C – Sour Cream
- Preheat oven if you choose to bake these cakes fully or prepare a frying pan with oil (Non-stick works best) These “cakes” can also be balled up dusted with flour or cornstarch or even breaded and fried if preferred.
- Mix all ingredients throughly. Once again, don’t be shy. Mix it Good!
- The size of these cakes is all up to personal preference. I used a decent sized biscuit cutter and used it a guide for size and helped to keep a uniform and appealing shape.
- Sautee the cakes about 4 minutes on each side until golden brown and then place on a parchment lined and sprayed sheet pan. I put these into the oven for about 10-15 minutes until they reached 165 and dried a little to be more manageable.
This sauce is quick and easy and works with either of these items and millions more. Play with it to add more heat or loose a little as you prefer.
Horseradish Cream Sauce
2C – 1/2 and 1/2
2C – Heavy Cream
1.5# Cream Cheese
5T – Prepared Horseradish
1T – Dill
3oz – Tomato Paste
- This sauce is easy and only takes as long as it takes to incorporate all the ingredients. Use an appropriate size stainless steal pot. warm all the ingredients on low to medium-low heat and stir. As this is a cream based sauce it may scorch if not properly attended to, so don’t fall asleep. It should take about 15- 20 minutes.
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