Sauerkaut Balls

READY IN: 50mins
Recipe by Terry Caldwell1

Great and different appetizer.

Top Review by mianbao

Tender and spicy and rich and crunchy - these are good! I halved the recipe, and used a clove of garlic, sauteed with the onion, instead of garlic salt. I made no changes other than that. Thank you very much for sharing this recipe with us.

Ingredients Nutrition

Directions

  1. Fry sausage and onion, breaking into small pieces, until sausage is brown; drain.
  2. Drain sauerkraut and squeeze dry.
  3. Add to sausage mixture with 1/4 cup bread crumbs, the cream cheese, parsley, mustard, garlic salt and pepper.
  4. Mix well and chill overnight.
  5. Place flour for coating balls in a shallow bowl or pie plate.
  6. Place eggs and 2 tablespoons of water in another shallow bowl, beating lightly to combine.
  7. Place bread crumbs in a third shallow bowl.
  8. Shape sauerkraut mixture into small balls.
  9. Roll in flour, then in egg mixture, then in bread crumbs.
  10. Fry balls, a few at time, in deep fat heated to 375°F until brown.
  11. Drain on paper towel, then transfer all of them to baking sheet with sides and bake in 375°F oven for 15/20 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a