blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,338
We made these sauerkraut balls last night. They were a treat! Yum.
Here is the recipe:
In a mixing bowl.
1 quart drained chopped sauerkraut
1 lb pork sausage
1/2 C. chopped onion (fine)
3 oz. cream cheese (warm)
1 t. mustard
1/2 t. salt (depends on sauerkraut saltiness)
1/4 t. pepper
2 eggs
1/2 C. flour
Make into golf ball sized balls, rolled in egg/milk mixture (if dry), then rolled in fresh bread crumbs. If the mixture is wet, roll in fresh bread crumbs.
Fry in a cast iron frying pan with about 1/3 inch oil, turn when brown, brown the other side. Keep hot in a pan in the oven until they are all fried and cooked through.
Serve with a dipping sauce of mayo and mustard, or Miracle whip and mustard. (yellow or brown depending on your taste)
We altered the recipe to use ground chicken (which is wet-grr) instead of pork sausage. The resulting mixture was wetter, so we added more bread crumbs to the mixture so it would hold together.
The sauerkraut was homemade and already chopped well, the onions from the garden.
The recipe also said you could refrigerate the mixture for 2 hours before rolling into balls--though we aren't patient enough for that.
We could have added spices and next time we probably will add sausage like spices, though, they were good just as they turned out.
The dipping sauce we used was a ranch homemade dressing with a little brown mustard added. It was good too.
Nice treat for a cool evening in the fall! Enjoy.
Here is the recipe:
In a mixing bowl.
1 quart drained chopped sauerkraut
1 lb pork sausage
1/2 C. chopped onion (fine)
3 oz. cream cheese (warm)
1 t. mustard
1/2 t. salt (depends on sauerkraut saltiness)
1/4 t. pepper
2 eggs
1/2 C. flour
Make into golf ball sized balls, rolled in egg/milk mixture (if dry), then rolled in fresh bread crumbs. If the mixture is wet, roll in fresh bread crumbs.
Fry in a cast iron frying pan with about 1/3 inch oil, turn when brown, brown the other side. Keep hot in a pan in the oven until they are all fried and cooked through.
Serve with a dipping sauce of mayo and mustard, or Miracle whip and mustard. (yellow or brown depending on your taste)
We altered the recipe to use ground chicken (which is wet-grr) instead of pork sausage. The resulting mixture was wetter, so we added more bread crumbs to the mixture so it would hold together.
The sauerkraut was homemade and already chopped well, the onions from the garden.
The recipe also said you could refrigerate the mixture for 2 hours before rolling into balls--though we aren't patient enough for that.
We could have added spices and next time we probably will add sausage like spices, though, they were good just as they turned out.
The dipping sauce we used was a ranch homemade dressing with a little brown mustard added. It was good too.
Nice treat for a cool evening in the fall! Enjoy.
Last edited:
........thanks for the recipe.
