Sauerkraut balls are the perfect party finger food These are the most scrumptious sauerkraut balls you will ever taste
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 20 mins
Ingredients
Instructions
Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned
about 10 minutes. Drain grease and allow to cool slightly.
Transfer sausage mixture into a large bowl. Stir in drained sauerkraut
2 tablespoons bread crumbs
mustard
garlic salt
and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.
Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour
then dip in egg mixture and roll in bread crumbs to thoroughly coat.
Working in batches
fry balls in hot oil until golden brown
2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.
Recipe Tip
After breading
the balls can be quick-frozen on a cookie sheet
then stored in freezer bags. They do not need to thaw before frying.
Editor's Notes:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
