Sauerkraut Balls Baked Recipes

SAUERKRAUT BALLS

Steps:

• Squeeze sausage from casings and brown in hot skillet. Break up any larger chunks. Drain and cool.
• Rinse and drain sauerkraut well. Press out as much liquid as possible. Chop up and add to sausage meat along with Dijon, cream cheese, parsley, salt and pepper.
• Chill mixture at least an hour before rolling into balls for best results. Can be chilled over night.
• Roll into uniformly sized balls.
• Arrange coatings in 3 shallow bowls. Add flour to first bowl, then eggs thinned with water in second, then breadcrumbs in third. Season flour with salt and pepper.
• Dredge balls in flour, then egg, shaking off excess, then breadcrumbs.
• Place on baking sheet covered with parchment paper without crowding.
• Heat oil in deep fryer to 350°. Fry balls until well browned and crispy. Drain well.
• Make dipping sauce by combining all ingredients. Serve Sauerkraut balls warm with dipping sauce.
• If baking, instead of 3 part dredging, simply roll balls in panko, arrange on baking sheet and bake on convection setting at 425° for 15 minutes.

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).

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

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.

HEY HEY SAUERKRAUT BALLS

Steps:

• In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
• Drain sauerkrat, pressing out as much liquid as possible.
• In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
• Cover and chill several hours or overnight.
• Put flour in a shallow container.
• In another shallow container, beat eggs and water until combined.
• Put bread crumbs in a third container.
• Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
• Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
• Remove from fat with a slotted spoon; drain on paper towels.
• Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.

MOM'S SAUERKRAUT BALLS

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.