German Sauerkraut and Potato Balls

My Unexpected Love Affair with Sauerkraut: German Potato Balls

Let me tell you a story about sauerkraut. For years, I'll admit, I was firmly in the "sauerkraut-avoidance" camp. The smell, the texture – it all seemed a bit…off-putting. I’d politely decline it at potlucks, and generally steered clear of anything remotely sauerkraut-adjacent. My culinary adventures tended towards the familiar, the comforting, the decidedly *not* fermented. I was a creature of habit, content with my predictable pasta dishes and predictable roast chicken. My kitchen was my safe space, a haven from culinary experimentation.

Then, I met these German Sauerkraut and Potato Balls. It was at a small, family-run restaurant nestled in the Bavarian Alps during a solo backpacking trip. I was tired, hungry, and frankly, a little overwhelmed by the sheer beauty of the scenery. The aroma wafting from the kitchen was unlike anything I'd ever smelled; a strangely comforting blend of earthy potatoes, pungent sauerkraut, and something subtly sweet. Curiosity, more than hunger, propelled me to order them. And oh my, was I ever surprised. These weren’t the rubbery, acidic sauerkraut experiences of my past. These balls were crispy on the outside, soft and pillowy within, with a flavor profile that was simultaneously savory, tangy, and incredibly satisfying.

The sauerkraut, far from being unpleasant, added a wonderful depth and complexity to the dish. It was a perfect counterpoint to the fluffy potatoes, creating a delightful balance of textures and tastes. I devoured those potato balls with the kind of gusto I usually reserve for chocolate cake. And then I did something completely out of character: I asked the chef for the recipe. He, a jovial man with flour dusting his apron, happily obliged, his eyes twinkling with pride. He even showed me his secret technique for achieving that perfect golden-brown crispness.

This recipe, a treasured souvenir from my trip, has become a staple in my own kitchen. It's a versatile dish that's perfect for a casual weeknight dinner or a more formal gathering. The combination of simple, readily available ingredients creates something truly extraordinary. I’ve adapted the recipe slightly over time, experimenting with different dipping sauces (honey mustard is a personal favourite, but a creamy horseradish sauce is also delightful). It’s become a conversation starter, a culinary adventure that has turned a kitchen novice into a confident cook, all thanks to a plate of unexpectedly delicious sauerkraut and potato balls.

The beauty of this dish lies in its simplicity. There are no complicated techniques, no obscure ingredients. Just good, wholesome food, transformed into something truly special. I’ve shared this recipe with friends and family, and the response has been overwhelmingly positive. Everyone, even the staunchest sauerkraut skeptics, has been converted. It's a testament to the power of simple ingredients and a little bit of culinary courage.

So, if you're looking for a new recipe to try, something that's both delicious and surprisingly easy to make, I urge you to give these German Sauerkraut and Potato Balls a go. You might just find yourself, as I did, unexpectedly falling in love with sauerkraut.

Beyond the recipe itself, this experience has taught me the importance of stepping outside my comfort zone, both in the kitchen and in life. That unexpected trip to the Bavarian Alps, fuelled by wanderlust and a thirst for new experiences, led me to this culinary treasure. It’s a reminder that sometimes, the most rewarding journeys are the ones that take us far from the familiar, towards the unexpected and the deliciously surprising. These potato balls are more than just a meal; they're a symbol of culinary adventure, a testament to the power of a single unexpected bite, and a reminder that sometimes, the best discoveries are found in the most unexpected places.

Step-by-step

• Place potatoes in a medium sized saucepan and cover with water; salt lightly.
• Bring to a boil over medium heat and cook until fork-tender; drain.
• Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
• Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
• Pour some flour in a small bowl; do likewise to some bread crumbs.
• Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
• Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
• Take heaping tablespoonfuls of the potato mixture and roll in flour.
• Then coat with egg, then roll in bread crumbs.
• Do the same with several others.
• Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
• Drain on paper toweling, and serve hot.
• Makes 25 extra-large balls, or enough to serve about 6 people.