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Somas and Sauerkraut Recipe

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This recipe for Somas and Sauerkraut, by , is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Harkins
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of bulk sausage
1/4 lb ground hamburg
2 small eggs or 1 large one
2 medium size onion, 1 chopped, the other keep whole
3 cloves of garlic, chopped
1/4 cup of rice
1/2 cup of water
2 16oz cans of sauerkraut
salt and pepper to taste

Directions:
Directions:
Mix all ingrediants togther, don't have it to stiff, if it is add more water to moisten it. Form mixture into small meatballs (somas). Drain and rinse the saurerkraut, pour into a large pot, add the somas into the kraut and add the whole onion. We cook ours outside on a gas burner, bring to a boil, then turn down to a simmer and cook until somas fall apart. Check the somas after 40 minutes. Serve the somas over the kraut, apple sauce and mashed potatoes should be served as a side.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
prep time approx 25 min
Personal Notes:
Personal Notes:
This recipe comes from E. Harkins (nee Suppon), I know there's other "Somas and Sauerkraut" recipes in the family, but this is what I've been eating since I was a small lad and Rita's is the same as mom's.

 

 

 

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