SAUERKRAUT BALLS (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)
Crispy, golden brown breading encases sauerkraut and cooked bratwurst bound with cream cheese. Sauerkraut balls are a delicious all-in-one appetizer that partner great with beer.
Provided by CraftBeering
Categories Beer Garden Menu
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 124 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 470 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EASY SAUERKRAUT AND SAUSAGE BALLS
This is a family recipe that is a 'must' for New Year's Eve!
Provided by Brenda Zerbe St Thomas
Categories Appetizers and Snacks Meat and Poultry Pork
Time 50m
Yield 10
Number Of Ingredients 2
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).
Nutrition Facts : Calories 126.1 calories, Carbohydrate 2.7 g, Cholesterol 26 mg, Fat 9.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 3.4 g, Sodium 775.2 mg, Sugar 0.9 g
MARY BETH'S SAUERKRAUT BALLS
Provided by Emeril Lagasse
Categories appetizer
Time 1h50m
Yield about 4 dozen
Number Of Ingredients 12
Steps:
- Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
- Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
- In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.
SAUERKRAUT BALLS
These tangy, salty, and creamy ham and sauerkraut balls covered in seasoned breadcrumbs and golden fried make a great appetizer or snack.
Provided by Renee Paj
Categories Appetizer, snack
Time 4h30m
Number Of Ingredients 21
Steps:
- In large skillet, melt butter. Add onion and cook over med heat until onions are browned (about 6 to 8 minutes).
- Stir in ham and garlic powder.
- Add in 2 TBSP flour and stir and cook for about 1 minute.
- Add drained sauerkraut, sauerkraut juice, dried parsley, and Worcestershire sauce. Stir and cook until mixture becomes a thick paste.
- Remove sauerkraut/ham mixture to bowl, cover with plastic wrap, and chill. Mixture needs to be completely cooled before proceeding to next step. (About 2 to 4 hours or overnight).
- While mixture is chilling, make Russian Dressing dipping sauce following directions below.
- Once sauerkraut/ham mixture is completely cold, form into 1" balls. This is easy to do with a small cookie scoop. Mixture should be putty like and hold it's shape while cold. Continue with remaining sauerkraut/ham mixture and pop in refrigerator for about 10 minutes, while you set up breading station.
- Set up a breading station. Put flour in a shallow bowl (or I like to use paper plates for easy clean up). Whisk egg with water in a shallow bowl, Put seasoned breadcrumbs in shallow bowl or paper plate.
- Bread the sauerkraut balls by rolling in flour, next egg, and then breadcrumbs. Set each breaded sauerkraut ball on sheet pan or plate.
- Remove sauerkraut balls from refrigerator. You can use three methods to fry the sauerkraut balls. Choose which one is best for you.
- SKILLET FRYING: Heat about 1" of oil in a large skillet. Fry sauerkraut balls, turning to brown all sides, until golden brown.
- AIR FRYER: (This is the method I used) Spray sauerkraut balls with cooking spray. Heat air fryer to 400 degrees F. Place sauerkraut balls in basket allowing for space and not over crowding. (depending on the size of your air fryer basket, you may need to work in batches.) Air fry for approximately 5 minutes, shaking the basket once during cooking time.
- OVEN METHOD: Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and spray sauerkraut balls liberally with cooking spray. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time.
- Serve sauerkraut balls warm with Russian Dressing dipping sauce on the side.
- Combine all ingredients in a small bowl. Cover and refrigerate to combine flavors for at least 2 hours.
Nutrition Facts : Calories 682.09, Fat 49.05, SaturatedFat 9.28, Carbohydrate 49.55, Fiber 3.82, Sugar 11.21, Protein 10.36, Sodium 1126.89, Cholesterol 63.53
SAUERKRAUT HAM BALLS
Cooking is something I've always enjoyed...particularly when I'm doing it for people who enjoy eating! This dish is such a family favorite that I'll buy a ham sometimes just so I can make. I'm a city bus driver who likes to swap recipes with passengers. My husband and I have two sons, 20 and 18.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight. , Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs. , In a deep-fat fryer or electric skillet, heat oil to 375°. Fry ham balls until golden brown; drain on paper towels.
Nutrition Facts :
SCRUMPTIOUS SAUERKRAUT BALLS
The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Provided by Marie Velez-Kirk
Categories Appetizers and Snacks Meat and Poultry Pork
Time 2h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 10.7 g, Cholesterol 48.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 785.4 mg, Sugar 1.5 g
SAUERKRAUT BALLS
This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers
Provided by lorelei1959
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 7.5, Cholesterol 101, Sodium 1055, Carbohydrate 26.2, Fiber 3.4, Sugar 3.5, Protein 12.1
EASY SAUERKRAUT BALLS
Steps:
- Chop onion and garlic in food processor. Chop ham in food processor. Cook onion and garlic in margarine until soft. Add ham, mixing well. Cook a couple of minutes, stirring often. Add flour, mix well. Stir and cook a few minutes, then add the sauerkraut and juice. Keep stirring and cooking until mixture becomes pasty (do not let the mixture brown). Remove from heat, chill overnight.
- Next day: Mix milk, egg, and Tabasco sauce. Form sauerkraut mixture into balls. Roll in the flour, and then dip in the egg mixture. Roll the balls in the bread crumbs. You can freeze these now by putting them on a cookie sheet, freezing them solid and then transferring them to a sealed container.
- To cook: heat the oven to 375°F. Place balls on a cookie sheet. Bake 10 to 12 minutes, or until browned. You can also use a deep fryer, using oil to cook them until browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S SAUERKRAUT BALLS
I got this recipe from my mom a long time ago, and they're one of my favorites. I use my food processor to chop the ham, corned beef and sauerkraut. The prep time includes allowing the balls to cool in the refrigerator for an hour, but doesn't allow for letting the mixture cool before rolling into balls. My recipe doesn't include how many sauerkraut balls this makes, so I'm going to guess. The number will vary depending on how big you make the sauerkraut balls.
Provided by Jennifer
Categories Weeknight
Time 1h35m
Yield 20-30 sauerkraut balls
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion in butter until tender.
- Add ham and corned beef; cook, stirring often, for five minutes.
- Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
- Mix well.
- Cook for 10 minutes, stirring often.
- Spread sauerkraut mixture on a platter and allow to cool.
- When mixture is cool enough to touch, shape into 1- inch size balls.
- Refrigerate sauerkraut balls for 1 hour.
- Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
- Fry in hot oil in a deep fryer until golden brown.
Nutrition Facts : Calories 54, Fat 2.1, SaturatedFat 1, Cholesterol 25.8, Sodium 193.7, Carbohydrate 6.5, Fiber 0.7, Sugar 0.7, Protein 2.2
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