Recipe by LUXURY010
"The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!"
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finely chopped onion
1 (14 ounce) can
sauerkraut, well drained and finely chopped
prepared yellow mustard
ground black pepper
Italian seasoned dry bread crumbs
cream cheese, softened
dried parsley flakes
Italian seasoned dry bread crumbs
vegetable oil for deep-frying
These can be baked in a 350 degree oven for 20 minutes instead of frying. they freeze well. My family favorite.
Should have tried before serving. These were greasy and salty.
After sharing these with several people they all asked for the recipe. I also made the same recipe except I used corned beef instead of sausage and I cut the cream cheese in half and added 6 oz of shredded swiss cheese and used 1,000 island dressing as a dipping sauce. Basically, rueben balls.
The work involved is worth it!I always dbl.the recipe because everyone loves them.I learned how to make these from my mom.She always made them for family gatherings.Only thing we do differently is snip w/scissors the kraut and lightly brown the balls in oil,then bake at 375 for 15 to 20 min.
This recipe was awesome!!! My husband and I had sauerkraut balls at a German Restaurant in Columbus, OH a few years ago and have craved them ever since. This recipe was very close to the original. I made them as a Christmas appetizer and they were devoured.
Hubby and I host 2-3 "Beast Feasts" per year and yesterday I used this one and substituted venison kielbasa for the pork sausage. We had over 50 people show up and and everyone that tried one of these loved it...including the kids. I doubled the recipe and got a yield of 85. We had about 15 other dishes available, but this one was one of the favorites! Made a horseradish sauce for dipping just for fun. Excellent recipe!
I use vegetarian sausage when I want these and the meat-eaters still gobble them up!
Great recipe with good ratios. I ate sauerkraut balls like crazy growing up in Ohio and LOVED them. Never even thought to make them before until a recent ball-themed snack party.
I tried variations of this recipe and determined that you can substitute about a clove or so of garlic for the garlic salt (this dish doesn't need any extra salt). Definitely WASH the kraut and drain well, even squeezing out the excess water with your hands. Careful on the amounts of onion and garlic as both can overpower the taste of the balls. I added about a teaspoon each of fresh thyme and oregano at the end of cooking the sausage and added a T or two of fresh Italian parsley before mixing up the balls. Caraway seeds are a good addition too.
Chilling the mixture in the freezer for 15 min. before balling makes it so much easier. Used buttermilk in the coating for extra flavor. Did half with Panko instead of crumbs but you could barely tell the difference, both in look and taste. Frying was key to a crispy coating but these reheat very well in a hot oven or toaster oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Scrumptious Sauerkraut Balls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 287
** Calories from Fat: 212
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