Prep1 hr 30 mins
This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers
- 8 ounces sausage, crumbled or 8 ounces beer, n' brat suasage
- 1⁄4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
- 2 teaspoons breadcrumbs
- 1 (3 ounce) package cream cheese (can use low fat kind)
- 2 teaspoons parsley
- 1 teaspoon prepared mustard
- garlic salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 2 beaten eggs
- 1⁄4 cup milk
- 1 cup breadcrumbs
- Cook sausage and onion until meat is brown.
- Add sauerkraut and 2 T bread crumbs to the mixture.
- Combine cream cheese,parsley, mustard, garlic salt and pepper.
- Add to sauerkraut mixture.
- Chill one hour.
- Form into small balls and coat with flour.
- Dip in egg-milk mixture and roll in bread crumbs.
- Fry in deep fat until brown (can be frozen at this point) Bake in a 375 degree oven for 15-20 minutes SERVE HOT.
My mom also use makes these. They're wonderful and great for any party. These were even served at my wedding. Thanks for posting this recipe, we had lost it over the years. :)
I grew up in Akron, OH and it was a "hot bed" of sauerkraut balls -- even restaurants served them -- now this was back in the late 40s and since we still return to the area, I know that one restaurant still have them on their takeout menu. However, let me say, the commercial ones are not nearly as good as the ones from this recipe! I think the addition of the cream cheese makes the biggest difference. I usually only make one double batch once a year -- it's a fair amount of work and we try to avoid too much fried food -- but these are YUMMY and we will be having them today as it's a tradition to have pork and sauerkraut on New Year's Day for good luck in my family.
I used beer bratwurst instead of sausage, and served them with the honey-mustard sauce from http://www.recipezaar.com/148428. They were delicious, and I would make again. Ingredients list says 2 tsp. bread crumbs and directions say 2 tbsp. I used 2 tbsp. and they came out with perfect texture.