MARY BETH'S SAUERKRAUT BALLS
Provided by Emeril Lagasse
Categories appetizer
Time 1h50m
Yield about 4 dozen
Number Of Ingredients 12
Steps:
- Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
- Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
- In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.
SAUERKRAUT BALLS
This recipe makes about 75 tangy and delicious fried sauerkraut balls.
Provided by NC State Trooper
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h
Yield 24
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
- Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
- Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g
SCRUMPTIOUS SAUERKRAUT BALLS
The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Provided by Marie Velez-Kirk
Categories Appetizers and Snacks Meat and Poultry Pork
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- 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, and mix into sauerkraut mixture. Refrigerate for 1 hour.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). 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 remaining bread crumbs.
- Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 10.7 g, Cholesterol 48.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 785.4 mg, Sugar 1.5 g
BLAUKRAUT (GERMAN RED CABBAGE)
Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.
Provided by Lisa
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
- Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g
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