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Sauerkraut Balls
Cook: 2 mins
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 to 1/2 cup all-purpose flour
- 2 eggs
- 2 tablespoons water
- 1/3 to 1/2 cup fine dry bread crumbs
- Cooking oil for deep-fat frying
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.
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Make Ahead Tip:
Make Ahead Tip
Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.
What kind of sauce did you make to go with this?
8/5/2010 12:00:49 PM Report Abuse