Sauerkraut Balls
Recipe from Midwest Living

Even if you don't like sauerkraut, try these tasty appetizers. You'll love the sweet-sour tang of the mustard and kraut inside crispy deep-fried shells.

Sauerkraut Balls

by 3  people

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Yield: 24 to 30 balls
Prep Time: 20 mins
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  • 1/2  pound 
    bulk pork sausage
  • 1/4  cup 
    chopped onion
  • 1  16  ounce can 
  • 2   tablespoons 
    fine dry bread crumbs
  • 1/2 8  ounce package 
    cream cheese, softened
  • 2   tablespoons 
    finely snipped fresh parsley
  • 1   tablespoon 
    sweet-hot mustard
    Dash garlic salt
    Dash pepper
  • 1/3 - 1/2  cup 
    all-purpose flour
  • 2   
  • 2   tablespoons 
  • 1/3 - 1/2  cup 
    fine dry bread crumbs
    Cooking oil for deep-fat frying
In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow 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 fat (365 degree F) 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 F oven. Makes 24 to 30 balls.
Make Ahead Tip
  • Make Ahead Tip Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.
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