Sauerkraut Balls

Name: Sauerkraut Balls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24 balls
Ingredients: 1 lb ground sausage; 1/4 cup of finely chopped onion; 1 (14 ounce) can sauerkraut, drained really well and finely chopped snipped; 2 tablespoons breadcrumbs; 1 (8 ounce) package cream cheese, at room temperature; 2 tablespoons dried parsley; 2 teaspoons prepared mustard; 1/2 teaspoon garlic salt; 1/4 teaspoon fresh cracked black pepper; 1/4 cup all-purpose flour; 2 well-beaten eggs; 3 tablespoons milk; 1 cup breadcrumbs

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Recipe by Katie M.

Do you have a dish that if it isn’t served at a holiday meal you’re a little upset? Sauerkraut balls is that dish for me; I expect my mom to make these every Christmas (and so does my uncle haha). Well, she got tired of me asking so she gave me the recipe and made my sister and I make it last Christmas. Now I have no excuse to beg for them, I have to make them on my own now. This recipe wraps up my family recipe themed streak of blog posts. But don’t worry I will have more in the future, I just wanted to showcase some of my favorites back to back. These may be a bit time consuming but are so worth it! It’s best to double the batch since they freeze well and will be gobbled up! This recipe will make 2 dozen balls. Also having a partner in the kitchen will also help. Someone to roll and dip the balls and someone to fry them up and take them out. These little ‘kraut balls are delicious: crispy and crunchy on the outside — warm and creamy on the inside from the cream cheese. They are great for any party; like I said we usually have them around a holiday. Put that sauerkraut and sausage to good use and try these out because they are addictive, you’ll just want to keep popping them in your mouth!

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READY IN: 1hr

YIELD: 24 balls

UNITS: US

INGREDIENTS

Nutrition

1

lb ground sausage
¹⁄₄

cup of finely chopped onion
1

(14 ounce) can sauerkraut, drained really well and finely chopped snipped
2

tablespoons breadcrumbs
1

(8 ounce) package cream cheese, at room temperature
2

tablespoons dried parsley
2

teaspoons prepared mustard
¹⁄₂

teaspoon garlic salt
¹⁄₄

teaspoon fresh cracked black pepper
¹⁄₄

cup all-purpose flour
2

well-beaten eggs
3

tablespoons milk
1

cup breadcrumbs

DIRECTIONS

In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
Put mixture in the refrigerator to chill for 30 mins to an hour.
Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
Roll balls in flour.
Add milk to egg mixture and dip flour coated balls into egg mixture.
Roll balls into bread crumbs.
Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
Put on a paper towel-lined plate to drain.
**If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
Serve warm, but be careful they are piping hot right out of the oven/fryer.

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