Sauerkraut Balls (makes about 30 balls). In a small bowl, whisk together egg and milk. Roll balls in flour, then in egg mixture, then in bread crumbs. Remove from fat with a slotted spoon; drain on paper towels.
You can have Sauerkraut Balls (makes about 30 balls) using 14 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sauerkraut Balls (makes about 30 balls)
- Prepare 1 lb of pork sausage.
- Prepare 1/4 cup of finely chopped onion.
- You need 1 can (14 Ounce) of well drained and finely chopped sauerkraut.
- Prepare 1/2 tsp of prepared yellow mustard.
- You need 1/4 tsp of garlic salt.
- Prepare dash of black pepper.
- It’s 2 tbsp of Italian seasoned dry bread crumbs.
- It’s 4 oz of softened cream cheese.
- It’s 2 tbsp of dried parsley flakes.
- Prepare 1/4 cup of all-purpose flour.
- Prepare 1 of beaten egg.
- You need 1/4 cup of milk.
- You need 3/4 cup of Italian seasoned dry bread crumbs.
- You need 6 cup of vegetable oil for frying.
Remove from fat with a slotted spoon; drain on paper towels. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs. Word on the street has it that sauerkraut balls were first created in Akron. I'd give anything for some sauerkraut balls right now," I read.
Sauerkraut Balls (makes about 30 balls) instructions
In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly..
Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper, and 2 tablespoons bread crumbs. Combine cream cheese and parsley, mix into sauerkraut mixture. Refrigerate for 1 hour..
Heat oil in fryer to 375°F Fahrenheit. Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in 3/4 cup bread crumbs..
Fry in batches for 2 - 3 minutes or until golden brown. Drain on paper towels and serve hot..
Some friends declared, "My Grandma made the best sauerkraut balls!" Great recipe with good ratios. I ate sauerkraut balls like crazy growing up in Ohio and LOVED them. Never even thought to make them before until a recent ball-themed snack party. I tried variations of this recipe and determined that you can substitute about a clove or so of garlic for the garlic salt (this dish doesn't need any extra salt). In a small bowl, beat eggs and milk.
