Easy Gluten Free Baked Sauerkraut Balls Recipes

SAUERKRAUT BALLS (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)

Steps:

• In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
• In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
• Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
• Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
• Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
• Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
• Heat oven to 375 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SAUERKRAUT BALLS

Steps:

• Cook sausage and onion until meat is brown.
• Drain.
• 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.

SCRUMPTIOUS SAUERKRAUT BALLS

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

SAUERKRAUT BALLS BAKED

Steps:

• Cook sausage in a skillet,drain and remove. Brown onion and garlic until lightly golden.Set aside and let cool.
• In a separate bowl, mix sauerkraut and cream cheese at room tempture. Then add the parsley,mustard and pepper mixing well.After cooling add the sausage,onion and garlic to the kraut mixture.Let the mixture set over night,the longer the better.
• In a shallow bowl beat eggs and milk together.In a bowl next to the milk and egg bath.
• Mix the bread crumbs and flour together in a food processor or blender to get them very fine.
• Roll the kraut mixture into 1 inch balls. Dredge in the egg and milk bath, then roll in the bread crumbs.
• Bake at 425°F for 15-20 minutes uncovered or until lightly browned. Bake Uncovered.This will make 50 large and 100 small balls.