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Scrumptious Sauerkraut Balls

SUBMITTED BY: LUXURY010

"The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	1 Hr
COOK TIME	20 Min
READY IN	2 Hrs 20 Min
Original recipe yield 32 balls

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound pork sausage
1/4 cup finely chopped onion
1 (14 ounce) can sauerkraut, well drained and finely chopped
1/2 teaspoon prepared yellow mustard
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 tablespoons Italian seasoned dry bread crumbs
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup milk
3/4 cup Italian seasoned dry bread crumbs
6 cups vegetable oil for deep-frying

DIRECTIONS

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.

FOOTNOTE

After breading, the balls can also be quick-frozen on a cookie sheet, and stored in freezer bags. They do not need to thaw before frying.

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REVIEWS

Reviewed on Feb. 10, 2008 by Emily Tisdale

Hubby and I host 2-3 "Beast Feasts" per year and yesterday I used this one and substituted... MORE

Reviewed on Feb. 9, 2008 by Cory Waite

After sharing these with several people they all asked for the recipe. I also made the same... MORE

Reviewed on Oct. 12, 2007 by Gretchen Rettig

This is the exact same recipe the was handed down to me by my Mother in-law, God bless her! ... MORE

Reviewed on Jan. 12, 2008 by pammieo

I use vegetarian sausage when I want these and the meat-eaters still gobble them up! MORE

Reviewed on Dec. 26, 2007 by TracyS

This recipe was awesome!!! My husband and I had sauerkraut balls at a German Restaurant in... MORE

Reviewed on Feb. 4, 2008 by deestl71

Made these for the superbowl party, and they were "scrumptious". Alot of prep work but worth... MORE