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Sauerkraut Sausage Balls

By: GEORGE SONTAG  
"This is a delightful appetizer that can be made ahead of time and heated when guests arrive. Spicy pork sausage and beef will never know what hit them when you blend them with sauerkraut and a cream cheese mixture, then deep fry them to mouthwatering golden perfection."

Rating: This weblink has been rated 11 times with an average star rating of 4.4 Read Reviews (7)

Rate/Review | 299 people have saved this

What to Drink?

Wine Riesling
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 30 - 40 balls
 

Ingredients

  • 1 pound spicy ground pork sausage
  • 1 onion, diced
  • 1 (2 ounce) package dried beef, shredded
  • 1 (16 ounce) can sauerkraut, drained and minced
  • 1 teaspoon prepared mustard
  • 1 tablespoon dried parsley
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon garlic salt
  • 2 quarts oil for frying
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups milk
  • 1 egg, lightly beaten
  • 2 cups seasoned bread crumbs

Directions

  1. Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl.
  2. Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
  5. Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
  6. In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 417 | Total Fat: 30.6g | Cholesterol: 55mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2007 by WennieMae 
These were outstanding! I took them to a church function and was asked over and over for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2004 by UPITTWOMAN 
I made these for a work party for the holidays and received rave reviews. I gave this recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2007 by SUGARGIN Supporting Member (Click to learn more about Supporting Membership)
They are time consuming, but if time isn't a problem, they are so worth it. Everyone loved... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2009 by atasteofcreole 
Followed recipe exactly. TOOOOOO much kraut. It kept falling apart when trying to form into... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by Tanya Belt 
I have been making these for the past few years for Christmas Eve or New Year's Eve and they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2006 by Mom's Cooking Now! 
You've never tasted anything like this! I was looking for a unique appetizer, and this one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2005 by HERCRJ 
The taste in this receipe is fantastic! The spicy sausage gives it a nice zing and the other... MORE

 
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