Old Fashioned Sauerkraut Balls Recipes

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SCRUMPTIOUS SAUERKRAUT BALLS



Scrumptious Sauerkraut Balls image

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

1 pound pork sausage
¼ cup finely chopped onion
1 (14 ounce) can sauerkraut, well drained and finely chopped
½ teaspoon prepared yellow mustard
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons Italian seasoned dry bread crumbs
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
¼ cup all-purpose flour
1 egg, beaten
¼ cup milk
¾ cup Italian seasoned dry bread crumbs
6 cups vegetable oil for deep-frying

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



Sauerkraut Balls image

This recipe makes about 75 tangy and delicious fried sauerkraut balls.

Provided by NC State Trooper

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 4h

Yield 24

Number Of Ingredients 14

3 tablespoons unsalted butter
1 onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped corned beef
½ clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained and minced
1 tablespoon chopped fresh parsley
½ cup beef broth
1 egg
2 cups milk
2 ½ cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying

Steps:

  • In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
  • Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
  • Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g

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



Sauerkraut Balls (Fried or Baked, with Bratwurst or Vegetarian) image

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

3 links (about 1/2 lb) uncooked bratwurst, casings removed
1 onion, medium sized, diced
1 1/2 cup sauerkraut, drained
2 tbsp bread crumbs
1 tbsp parsley, finely chopped
3 tbsp cream cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 tbsp flour
2 eggs
1/4 cup beer (sub with water or milk)
1 cup Panko breadcrumbs (might need a bit extra)
cooking oil as needed for deep frying

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

OLD-FASHIONED HOMEMADE SAUERKRAUT



Old-Fashioned Homemade Sauerkraut image

This old-fashioned, homemade sauerkraut with canning instructions was adapted from a Cooperative Extension recipe.

Provided by Diana Rattray

Categories     Side Dish

Time 1h30m

Number Of Ingredients 2

25 pounds cabbage
1/2 pound pickling salt (about 3/4 cup)

Steps:

  • Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core . Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
  • In a large container, thoroughly mix 2 tablespoons pickling and canning salt with 3 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
  • Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.
  • Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover, so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
  • An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection, the bag with the water in it can be placed inside another plastic bag. Any bag used should be of heavyweight, watertight plastic and intended for use with foods. The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
  • Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 F to 72 F is best for fermenting cabbage. Fermentation is usually completed in five to six weeks.
  • Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: ​ Hot Pack: Raw Pack:

Nutrition Facts : Calories 72 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, Sodium 2467 mg, Sugar 9 g, Fat 0 g, ServingSize 8 quarts (36 servings), UnsaturatedFat 0 g

MOM'S SAUERKRAUT BALLS



Mom's Sauerkraut Balls image

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

1 medium onion, minced
2 tablespoons butter
1 cup very finely chopped deli ham
1 cup very finely chopped deli corned beef
1/4 teaspoon garlic salt
1 tablespoon prepared mustard
3 teaspoons minced dried parsley
1/8 teaspoon black pepper
2 cups sauerkraut, well drained and finely chopped
2/3 cup flour, divided
1/2 cup beef stock
2 eggs, well beaten
1/2 cup fine dry breadcrumb
vegetable oil (for frying)

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

MARY BETH'S SAUERKRAUT BALLS



Mary Beth's Sauerkraut Balls image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h50m

Yield about 4 dozen

Number Of Ingredients 12

1 pound Idaho potatoes, peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
3/4 cup whole grain mustard
2 tablespoons chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Oil, for frying
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley leaves

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 MEATBALLS



Sauerkraut Meatballs image

This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. -Christine Batts, Murray, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 15

1/2 pound bulk spicy pork sausage
1/4 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
2 tablespoons plus 3/4 cup dry bread crumbs, divided
3 ounces cream cheese, softened
2 tablespoons minced fresh parsley
1/2 teaspoon ground mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
2 large eggs
1/4 cup whole milk
Oil for deep-fat frying
1/2 cup mayonnaise
2 tablespoons spicy brown mustard

Steps:

  • In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

Nutrition Facts :

SAUERKRAUT BALLS



Sauerkraut Balls image

Discover your new favorite appetizer with these Sauerkraut Balls! Our Sauerkraut Balls are great with KRAFT Thousand Island Dressing for dipping.

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 11 servings

Number Of Ingredients 12

3 cups drained CLAUSSEN Sauerkraut (1/2 of 32-oz. jar), rinsed, chopped
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, finely chopped
1/4 cup finely chopped red peppers
1 cup plus 3 Tbsp. panko bread crumbs, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. GREY POUPON Dijon Mustard
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/4 cup flour
1 egg
2 Tbsp. water
1-1/2 cups oil

Steps:

  • Combine sauerkraut, ham, red peppers and 3 Tbsp. bread crumbs in large bowl.
  • Mix cream cheese, mustard, garlic and black pepper in separate bowl until blended. Add to sauerkraut mixture; mix well.
  • Refrigerate 1 hour.
  • Cover rimmed baking sheet with parchment. Place flour in shallow dish. Beat egg and water in separate shallow dish until blended; place remaining bread crumbs in third shallow dish.
  • Shape sauerkraut mixture into 1-inch balls, using about 1 Tbsp. sauerkraut mixture for each ball. Roll, 1 at a time, in flour mixture, then egg, then bread crumbs, turning to evenly coat each ball with each ingredient. Place on prepared baking sheet.
  • Heat oil to 365ºF. Fry sauerkraut balls, in batches, 8 to 10 min. or until golden brown, turning frequently to evenly brown all sides. Remove from hot oil with slotted spoon; drain on paper towels.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 1 g, Protein 6 g

SAUERKRAUT BALLS WITH POLISH SAUSAGE AND CORNED BEEF



Sauerkraut Balls With Polish Sausage and Corned Beef image

My family has an annual Oktoberfest party where everyone brings a German dish to pass. I made this and all of the "balls" were gone. This recipe makes about 60 yummy fried sauerkraut balls, depending on the size of the balls. My thanks to NC State Trooper for the original recipe with my alterations.

Provided by mama noah

Categories     Pork

Time 1h

Yield 50-60 balls, 25 serving(s)

Number Of Ingredients 17

5 tablespoons butter
2 tablespoons olive oil
1 onion, finely chopped
3/4 lb Polish sausage, casing removed
3/4 lb cooked corned beef (1 c. chopped fine)
4 garlic cloves, chopped fine
6 tablespoons flour
2 cups sauerkraut, drained and chopped fine
1 tablespoon fresh parsley, chopped
1/2 cup beef broth
1 egg
2 cups milk
2 1/2 cups flour
4 cups breadcrumbs
1 tablespoon garlic salt
1 tablespoon dried parsley
1 cup canola oil (for frying)

Steps:

  • In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
  • In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
  • Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
  • Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
  • In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
  • Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
  • Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.

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From pinterest.ca


BAKED SAUERKRAUT BALLS - GRAB A PLATE
2017-04-26 Add the olive oil to a large skillet over medium heat. When hot, add the sausage and cook, breaking apart with the back of a spoon, until browned. Add the flour mixture to the skillet, stirring to combine. Add the 1/2 cup milk to the skillet, stirring. Cook for a few minutes, or until the mixture has thickened.
From azgrabaplate.com


SAUERKRAUT BALLS WITH CREAMY MUSTARD DIPPING SAUCE
Preheat your oil to 360 F. Working in batches, dip the balls in flour, then egg, then the breadcrumbs. Fry until golden brown, about 2 to 3 minutes. Serve right away or keep warm in an oven heated to 200 F. Creamy Mustard Dipping Sauce. Stir together all ingredients. Serve immediately or cover and chill for a day. adsense ad.
From wideopeneats.com


OLD FASHIONED SAUERKRAUT RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Old Fashioned Sauerkraut Recipe are provided here for you to discover and enjoy ... Healthy Snacks For Old People Healthy Lunches For Seniors Easy Recipes. Easy Italian Dinner Idea Easy Kipper Snacks Recipes Easy Recipes Using Belacan Easy Velvetta Scalloped Potatoes Recipe. Easy Healthy Weeknight Dinner Recipes Easy …
From recipeshappy.com


SAUERKRAUT IN A CROCK OLD FASHIONED : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GERMAN SAUERKRAUT BALLS - GYPSYPLATE
2020-06-19 Preheat 3/4 inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side. Remove and drain on paper towel lined plate. Serve hot with your favorite dipping sauce.
From gypsyplate.com


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