Sauerkraut Balls

Sauerkraut Balls

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.

Recipe from Midwest Living
YIELD
24 to 30 balls
PREP TIME
20 mins

Sauerkraut Balls

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.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 1/2  pound bulk pork sausage
  • 1/4  cup chopped onion
  • 1  16  ounce can sauerkraut
  • 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   eggs
  • 2   tablespoons water
  • 1/3 - 1/2  cup fine dry bread crumbs
  •  Cooking oil for deep-fat frying
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Directions
1. 
In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
2. 
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.
3. 
Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
4. 
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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