Need a German appetizer

[SMH]

We're invited to an Octoberfest (I know it's February but that's like October in Florida), and my contribution is to be an appetizer. I've searched some cookbooks and sauerkraut balls just won't be a hit-- does anyone have a recipe to share?

[sneezles]

How about:

WÜRZIGER OBAZTER
(Spiced Obazter)

500 grams Camembert (55% fat)
2 onions
1/2 stick unsalted butter, softened
3 teaspoons caraway seeds
2 teaspoons paprika
salt and pepper

Cut the Camembert into coarse cubes and using the hooks of the dough mixer or a fork mash the Camembert. Peel and dice the onions and add with the butter, 2 teaspoons caraway seeds and the paprika to the Camembert. Combine thoroughly with a fork or the hooks of the dough mixer. Season with salt and pepper. Fill the Obazter into a nice bowl and sprinkle with the rest of the caraway seeds. Serve with fresh German rye bread slices.

[sneezles]

Or you could just grill some bratwurst and serve it with a cheese and some Dusseldor style mustard.

[Luvs2Cook]

I like this one from Pillsbury. I would guess it could pass for "German" :-)

Flaky Reuben Bites
Ingredients:
Rolls
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 lb. thinly sliced corned beef
2 oz. (1/2 cup) finely shredded Swiss cheese
1/3 cup well-drained sauerkraut
Dipping Sauce
1/2 cup purchased Thousand Island salad dressing
1 tablespoon milk
Preparation Directions:
1. Heat oven to 375°F. Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal.
2. Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
3. Bake at 375°F. for 12 to 14 minutes or until golden brown.
4. Meanwhile, in small bowl, combine dipping sauce ingredients; mix well.
5. To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce.

[AndreaU]

Potato pancakes!

I also searched around and found:

Sauerkraut Balls (meatless version)
1 medium onion, finely chopped
1/4 cup butter
1/2 cup flour
1/2 cup water
1 lb sauerkraut, chopped and drained (use refrigerated, not canned)
1 egg, beaten
1/2 cup milk
1 cup bread crumbs
shortening for deep frying

In a saucepan, saute onion in butter until soft. Blend 1/4 cup of the flour with water and stir into onion. Add Sauerkraut and mix well. Cook over low heat, stirring until thick. Cool and shape into 1" balls. Roll in 1/4 cup flour. Mix egg and milk and dip balls into mixture then roll in bread crumbs. Let stand about 15 minutes
to "set up" before deep frying in shortening heated to 365 degrees. Fry until golden brown and drain on paper towels. These can be frozen and reheated in the oven.

Sauerkraut Balls (meat version)
1/2 pound bulk sausage
1/4 cup onion, chopped
16 ounces sauerkraut
2 T. fine, dry bread crumbs
4 ounces cream cheese, softened
2 T. parsley, finely snipped
1 T. sweet hot mustard
dash of garlic salt
dash of pepper
1/3-1/2 cup all-purpose flour
2 eggs
2 T. water
1/3-1/2 cup fine dry bread crumbs
cooking oil for deep-frying

In a large skillet, cook sausage and onion till sausage is brown,
breaking sausage into small pieces. Drain.

Drain sauerkrat, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight.

Put flour in a shallow container. In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container.
Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot oil (365 degrees) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep
warm in a 275 degree oven. Makes 24 to 30 balls.

[Hammster]

Make the Obazter and serve it with giant, fresh, soft pretzels. That's as Bavarian as it gets and your friends will love the cheese. Make it a day ahead so the flavors really get a chance to meld.

[Rae]

A local German restaurant serves an interesting appetizer. I don't have the recipe but it tastes as though they mash canned tuna into softened butter. They serve this in a mound on a plate with crusty peasant-style bread to spread it on. It seems strange but it really is pretty tasty with a German beer. I don't know how "authentic" the recipe is but do know that the chef is a fairly recent immigrant from Germany.

I don't have their recipe but found this one on the Internet:

tuna toasts

Servings: 3 1/2 cups
Category: Appetizer

Ingredients:
12-1/2 ounces tuna in oil, drained
1 cup butter
1/2 cup whipping cream
1 teaspoon Dijon mustard
1 small dried hot red chili, finely crushed
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped capers
1/4 cup chopped parsley
1/2 cup pimiento-stuffed olives, chopped
salt (optional)

Instructions:
Place tuna in food processor. Cut butter in pieces and add to tuna with cream, mustard, chili, and pepper. Process until mixture is smooth.

Turn into a bowl and blend in capers, parsley, and 1/4 cup of the olives. Taste, and add salt if needed. Spread in a crock or terrine. Cover and refrigerate until mixture is firm and flavors are well blended (2 to 3 hours or overnight).

Remove from refrigerator about 30 minutes before serving. Garnish with remaining chopped olives and serve with thin slices of French bread or crackers.