EASY SAUERKRAUT AND SAUSAGE BALLS
This is a family recipe that is a 'must' for New Year's Eve!
Provided by Brenda Zerbe St Thomas
Categories Appetizers and Snacks Meat and Poultry Pork
Time 50m
Yield 10
Number Of Ingredients 2
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).
Nutrition Facts : Calories 126.1 calories, Carbohydrate 2.7 g, Cholesterol 26 mg, Fat 9.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 3.4 g, Sodium 775.2 mg, Sugar 0.9 g
SAUERKRAUT SAUSAGE BALLS
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.
Provided by GEORGE SONTAG
Categories Appetizers and Snacks Spicy
Time 2h50m
Yield 15
Number Of Ingredients 13
Steps:
- 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.
- Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
- 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.
- 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.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 24.3 g, Cholesterol 54.5 mg, Fat 31 g, Fiber 2.1 g, Protein 11 g, SaturatedFat 9.8 g, Sodium 976.9 mg, Sugar 2.9 g
SAUSAGE SAUERKRAUT BALLS
A flavorful sausage and sauerkraut mixture is breaded and baked into delicious appetizer balls. They'll be requested over and over again. Serve them with spicy mustard sauce or sweet and sour sauce.
Provided by DThomRN2
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground pork sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in all-purpose flour, dry mustard and hot pepper sauce. Whisk in milk. Stirring constantly, continue cooking approximately 5 minutes. Remove from heat and mix in dried parsley and sauerkraut.
- Place butter in a 9x13 inch baking dish, and melt in the preheated oven.
- In a small bowl, stir together the eggs and cold water.
- Roll the sausage mixture into 1 inch balls. Dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.
- Arrange coated sausage balls in the baking dish in a single layer. Bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 16.5 g, Cholesterol 80.6 mg, Fat 28.3 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 11.1 g, Sodium 720.9 mg, Sugar 2 g
FRIED SAUSAGE SAUERKRAUT BALLS
Do you have a dish that if it isn't served at a holiday meal you're a little upset? Sauerkraut balls is that dish for me; I expect my mom to make these every Christmas (and so does my uncle haha). Well, she got tired of me asking so she gave me the recipe and made my sister and I make it last Christmas. Now I have no excuse to beg for them, I have to make them on my own now. This recipe wraps up my family recipe themed streak of blog posts. But don't worry I will have more in the future, I just wanted to showcase some of my favorites back to back. These may be a bit time consuming but are so worth it! It's best to double the batch since they freeze well and will be gobbled up! This recipe will make 2 dozen balls. Also having a partner in the kitchen will also help. Someone to roll and dip the balls and someone to fry them up and take them out. These little 'kraut balls are delicious: crispy and crunchy on the outside - warm and creamy on the inside from the cream cheese. They are great for any party; like I said we usually have them around a holiday. Put that sauerkraut and sausage to good use and try these out because they are addictive, you'll just want to keep popping them in your mouth!
Provided by Katie M.
Categories Pork
Time 1h
Yield 24 balls
Number Of Ingredients 13
Steps:
- In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
- In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
- Put mixture in the refrigerator to chill for 30 mins to an hour.
- Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
- Roll balls in flour.
- Add milk to egg mixture and dip flour coated balls into egg mixture.
- Roll balls into bread crumbs.
- Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
- Put on a paper towel-lined plate to drain.
- **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
- From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
- Serve warm, but be careful they are piping hot right out of the oven/fryer.
Nutrition Facts : Calories 129.1, Fat 9.1, SaturatedFat 3.7, Cholesterol 39.8, Sodium 319.5, Carbohydrate 6.6, Fiber 0.9, Sugar 1.1, Protein 5.1
SAUERKRAUT BALLS WITH POLISH SAUSAGE AND CORNED BEEF
My family has an annual Oktoberfest party where everyone brings a German dish to pass. I made this and all of the "balls" were gone. This recipe makes about 60 yummy fried sauerkraut balls, depending on the size of the balls. My thanks to NC State Trooper for the original recipe with my alterations.
Provided by mama noah
Categories Pork
Time 1h
Yield 50-60 balls, 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
- In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
- Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
- Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
- In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
- Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
- Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.
SAUSAGE SAUERKRAUT BALLS
Categories Pork
Number Of Ingredients 12
Steps:
- Preheat overn to 400 degrees. Place ground pork & onion in a large skillet. Cook over med high heat until evenly brown. Drain & stir in flour, mustard & hot pepper sauce. Whisk in milk. Stirring constantly continue cooking approximately 5 minutes. Remove from heat & mix in parsley & sauerkraut. Place butter in a 9 x 13 inch baking dish & melt in preheated oven. In a small bowl, stir together the eggs & cold water. Roll the sausage mixture into 1 inch balls. Dip balls into egg mixture then roll in the bread crumbs. Arrange coated sausage balls in the baking dish in a single layer. Bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.
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