sauerkraut balls
I have been making these for many years, everyone asks for them at Christmas time. Much easier to go buy at the store frozen...but they never taste as good. Good Luck!
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prep time
1 Hr
cook time
1 Hr
method
Deep Fry
yield
makes about 36-50 balls
Ingredients
- 1 lb. - bulk pork sausage
- 4 tablespoons italian bread crumbs
- 1 small chopped onion
- 4 tablespoons dry parsley
- 2 cans drained sauerkraut
- 8 ounces cream cheese
- 1 1/2 tablespoons mustard
- 1/2 teaspoon garlic salt
- - salt & pepper to taste
How To Make sauerkraut balls
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Step 1Brown sausage & onion...pour off grease. Add cream cheese, mix well. Add rest of ingredients and chill 2-3 hours (or overnight). Roll in small balls (best to wet your hands, I used vinyl gloves.
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Step 2Beat 2 eggs well with 1/4 cup of milk in one bowl..in 2nd bowl put about 1 1/2 cups of dry bread crumbs, in 3rd bowl...put about 1 cup of flour.
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Step 3Dip balls in flour, then egg mixture, then dry bread crumbs. Deep fry till golden brown. Drain on paper towel. Can be frozen, & reheated in the oven till heated through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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