photo by Jonathan Melendez
- Ready In:
- 1hr 45mins
- 8 ounces sausage, crumbled or 8 ounces beer, n' brat sausage
- 1⁄4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
- 2 tablespoons 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) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.
Questions & Replies
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.
Great recipe! I used cornbeef only, that I pulsed till fine in a food processor. Did the same with the fresh parsley. I used grey poupon, and shallots and panko breadcrumbs. I only put a pinch of garlic salt in ( due to the cornbeef ) and used garlic powder. Overall, great recipe! They taste MUCH BETTER than the local chain restaurant that sells them.
This is almost identical to a recipe that I found in Southern Living in the early 1990s. They have become one of our family's favorite appetizers. The only changes I make are to use ground pork rather than sausage, garlic powder instead of garlic salt, and half rye - half white breadcrumbs (they get too dark if you use rye only). These are wonderful dipped in german mustard mixed with a bit of mayonnaise. Thanks for posting. Now I can direct folks to this site to get the recipe rather than writing it out again!