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Thursday, April 17, 2014

Sauerkraut Meat Rolls

Copyright 2014 Rekaya Gibson, Photo Credit

Aunt Vicki's Sauerkraut Meat Rolls

When I was a young girl, I would watch my Aunt Vicki make sauerkraut meat rolls. I couldn't wait to devour them because the creamy, salty, and sour combination excited my palate, like a good Temptress meal should (wink!).  Also, it is probably the only bread-less sandwich that gets my seal of approval.  I tried to remember all the ingredients that she used to create my own. You should have seen me rolling the meat. They didn't come out as perfect as my aunt's; however, the flavors allowed me to relive my childhood for a moment. Thank you Aunt Vicki for the memories!

Tip: If the deli meat is too thin, double it.

What did one of your favorite relatives cook for you?

8 oz. Pre-packaged Deli Meat
8 oz. Cream Cheese (Soft, Room Temperature)
1 c. Sauerkraut (Water Drained)
1 tbsp. Garlic (Minced)
1/4 c. Yellow Onion (Chopped)
Pepper, too taste 

1. Put cream cheese in a medium bowl. 
2. Add garlic and onions. 
3. Squeeze water out of sauerkraut and pour in the bowl.
4. Stir with large spoon until combined.
5. Sprinkle with pepper
6. Spoon 1-2 teaspoons of the mixture into the meat and roll. 
7. Seal with toothpick.
8. Repeat.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”