German Grandmother's Saurerkraut Ball

Ingredients

3 pounds of pork sausage/1 cup of onions, chopped/4 pounds of sauerkraut, drained and chopped/1/2 cup plain dry bread crumbs /2- 8 oz packages Neufchatel cheese/3 Tbs. parsley/2 tsp dry mustard/1 tsp. garlic powder (or more to taste)/1 tsp. Tony Chachere's Creole Seasoning (or seasoned salt for milder flavor)/1 cup of flour/1 cup of skim milk
pepper (black or red) to taste/For coating:2 1/2 cups flour/2 1/2 cups of bread crumbs
4 eggs beaten with a 2 tbs. water

Peanut Oil for frying

Directions

Brown sausage with onions and drain well. Add rest of ingredients and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in flour, then egg mixture, and coat with bread crumbs. Fry for 3 minutes or until browned and hot through.

Makes 11 dozen, 1 inch balls. Balls can be reheated on a cookie sheet at 375 degrees for 10 minutes, or microwaved for 30 seconds. Serve with a BBQ sauce for dipping, if desired.

Sweet and Sour Cabbage

Ingredients

* Onions, raw, sliced thin, 170 grams (about 1 small)
* Cabbage, fresh, shredded, 530 grams (about half a head)
* Olive Oil, 2 tbsp
* Charnushka Seeds, 1.5 tsp
* Balsamic Vinegar, 1/3 cup
* Sugar


Directions

heat the oil to about medium heat in a large heavy-bottomed saucepan or a saute pan. add the onion and cook until soft; add in the charnushka seeds and continue cooking until the onions are just golden. add the cabbage and continue cooking until the cabbage wilts. sprinkle the sugar over the cabbage and stir to blend until the cabbage is evenly coated with the sugar. add the balsamic vinegar, reduce the heat to very low, and simmer for 30 minutes. salt and pepper to taste, if desired. the dish can be served hot or at room temperature., 2 tbsp

Vegan Bratwurst

Ingrediants

● 1 ¼ c vital wheat gluten
● ½ c cooked cannellini beans, mashed
● ¼ cup nutritional yeast flakes
● 1 tbsp fennel seed
● ¼ tsp coarsely ground black pepper
● 1/2 tsp smoked paprika
● ½ tsp ground paprika
● 1 tsp red pepper flakes
● 1 tsp dried oregano
● 2 cloves garlic, minced
● 1 tbsp olive oil
● 1 c vegetable broth
● 2 tbsp soy sauce
● 2 dashes liquid smoke
● 6 3½ x 7" strips of aluminum foil

Get the foil and your steamer ready. Put an inch of water in the bottom and bring it to a simmer while mixing the ingredients together. In a large bowl, mix the dry ingredients. Add the garlic, olive oil, broth, soy sauce, and liquid smoke, and stir until mixed.

Split dough into 6 parts and shape into 5″ logs. Place logs on piece of aluminum foil and roll up tightly, twisting ends. (The tighter you roll them, the more they’ll keep their shape.) Place sausages in steamer and steam for 40 minutes. Now, put your toppings on like sour kraut!