GRANDMA'S SAUERKRAUT BALLS

Grandma's Sauerkraut Balls image

This is a family recipe that's been made for family gatherings since I was a kid. They're delicious, and usually go in the first five minutes of a party, causing dinner to be delayed because everyone is full. The great thing is that they can be made ahead of time and frozen, then reheated as needed.

Provided by Daniel Holloway

Time 2h

Yield 50

Number Of Ingredients 13

Ingredients

3 (16 ounce) packages bulk pork sausage
½ cup finely chopped onion
2 (16 ounce) cans sauerkraut - drained, rinsed, and finely chopped
8 ounces cream cheese, softened
4 tablespoons chopped fresh parsley
2 teaspoons mustard
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup all-purpose flour, or as needed
¼ cup milk
2 large eggs
4 tablespoons dry bread crumbs
1 quart vegetable oil for frying, or as needed

Steps:

Heat a large saucepan over medium-high heat. Cook and sausage and onion in the hot skillet until sausage is browned and crumbly, 8 to 10 minutes. Drain and discard grease.
Transfer to a large bowl and add sauerkraut, cream cheese, parsley, mustard, garlic powder, and pepper. Mix until well combined. Cover and place in the refrigerator to chill for about 1 hour.
Place flour in a shallow dish. Whisk milk and eggs together in a separate dish. Place bread crumbs in a third dish.
Remove sauerkraut and sausage mixture from the refrigerator and roll into 3/4 inch balls. Roll balls in flour, then in milk-egg mixture, then in bread crumbs.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Deep fry in batches until golden brown, about 3 minutes per batch. Drain on paper towels.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 3.7 g, Cholesterol 28.1 mg, Fat 9.5 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 385 mg, Sugar 0.5 g