|Posted by 1FrugalMom on August 7, 2014 at 12:10 AM|
Just made these yummy Sauerkraut Balls!
Even non-sauerkraut fans will love this recipe!
Here's the recipe...
Sauerkraut Ball Mix:
16 oz. bulk pork sausage, crumbled
1 large finely chopped yellow onion
1 - 2 pound bag of fresh sauerkraut, well-drained, and squeezed dry.
1 freshly grated green apple **optional, but if used, squeeze it dry w/ the sauerkraut.
5 tablespoons of Italian Panko/Italian Breadcrumb Mix (see below for portions)
1 - 8 oz. package cream cheese
5 tablespoons of snipped fresh curly parsley (finely cut)
5 cloves of fresh garlic, cleaned and pressed (or finely grated or minced)
1 1/2 tablespoons prepared yellow mustard
1/2 teaspoon garlic salt
1 teaspoon freshly cracked black pepper
Roughly 1 cup all-purpose flour
4 well beaten eggs
1/2 cup milk
Roughly 1 3/4 cups of Italian Panko/Italian Breadcrumb Mix (8ozs. Italian Panko mixed with about 5 ozs. Italian breadcrumbs)
- In skillet, cook sausage and onions, drain and let cool.
- Add sauerkraut (& optional apple if used) and 5 tablespoons Panko/Breadcrumb Mix.
- Combine cream cheese, parsley, mustard, fresh garlic, garlic salt, and pepper.
- Stir the above combined ingredients into sauerkraut mixture.
- Let chill, it makes it easier to roll. Shape into 1 inch balls.
- Roll in flour. Whisk together eggs and milk. Roll floured balls in egg mixture, then in remaining panko/bread crumb mixture.
- Fry in oil until brown (I prefer Canola Oil, or Vegetable Oil).
Note: If frying them in oil on the stove top, be careful not to fry them too fast, or your centers will be cold. I prefer to fry mine in a FryDaddy (deep fryer) instead of in a pan on the stove top because they seem to cook more evenly and quicker that way; plus it's less messy, and in my opinion, a bit safer.
* Makes about 2 dozen. To reheat frozen sauerkraut balls, thaw first and bake at 425 degrees for about 10 minutes.
Note: This dish is such a crowd pleaser that I like to double the recipe when making it.
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Categories: Recipes! Foods & Drinks!