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Sauerkraut Balls

Ready for the big game? If you’re looking for great snack recipes for Super Bowl Sunday or any winter celebration, Deb Geiser has an amazing variation on this classic appetizer from her 2014 class Pretzels, Mustard, and More. Savory and crispy, these morsels are so addictive, you might want to make a double batch!

 

RECIPE: Sauerkraut Balls

Serves 8-10 as an appetizer

Ingredients:

  • 1 lb Bulk Sausage
  • 2 Tbsp Chopped Sweet Onion
  • 2014-10-21-19-37-471 cup (4 oz.) Sauerkraut, drained
  • 4 oz Cream Cheese
  • 1 Egg, slightly beaten
  • 1 Tbsp Flour
  • 1 tsp Dry Mustard
  • Sea Salt
  • Freshly Ground Pepper
  • 2 cups Milk
  • 3 Eggs, slightly beaten
  • 2 cups Dry, Unseasoned Bread Crumbs
  • Vegetable oil for frying

Directions:

MAKE THE BALLS

Cook the sausage and onions in a medium skillet over a medium-high heat until the sausage is just done, breaking the sausage up with a fork as it cooks. Remove from heat. Add the sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well.

Roll into 1″ balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.

BREAD THE BALLS

In a medium bowl, combine the milk and the eggs. Dip each ball into the mixture and roll in the bread crumbs.

FRY THE BALLS

Fry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with a slotted spoon and drain on paper towels.

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