Steps to Make Speedy Sauerkraut Balls (makes about 30 balls)
Antonio Castro 19/06/2020 08:25
Sauerkraut Balls (makes about 30 balls)
Hey everyone, it is me, Connelly, welcome to my recipe site. Today, we’re going to make a special dish, sauerkraut balls (makes about 30 balls). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sauerkraut Balls (makes about 30 balls) is one of the most well liked of current viral foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Sauerkraut Balls (makes about 30 balls) is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have sauerkraut balls (makes about 30 balls) using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sauerkraut Balls (makes about 30 balls):
Prepare pork sausage
Get finely chopped onion
Take well drained and finely chopped sauerkraut
Prepare prepared yellow mustard
Make ready garlic salt
Get black pepper
Prepare Italian seasoned dry bread crumbs
Get softened cream cheese
Prepare dried parsley flakes
Get all-purpose flour
Prepare beaten egg
Prepare milk
Take Italian seasoned dry bread crumbs
Get vegetable oil for frying
Steps to make Sauerkraut Balls (makes about 30 balls):
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, mix into sauerkraut mixture. Refrigerate for 1 hour.
Heat oil in fryer to 375°F Fahrenheit. 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 3/4 cup bread crumbs.
Fry in batches for 2 - 3 minutes or until golden brown. Drain on paper towels and serve hot.
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