Sauerkraut Balls Appetizers Recipes

SCRUMPTIOUS SAUERKRAUT BALLS

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.

SAUERKRAUT BALLS

Steps:

• In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
• Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
• Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
• Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep, hot fat (365 degree F) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree F oven. Makes 24 to 30 balls.

SAUERKRAUT BALLS

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.

SPICY SAUERKRAUT BALLS

Steps:

• 1. Saute minced garlic. Fry sausage and onion. Drain off fat.
• 2. Place in a bowl and add cream cheese and drained sauerkraut.
• 3. Add enough breadcrumbs to hold together. Roll into small balls.
• 4. Whip egg and milk together. Dip balls into flour, then into egg mixture, then into breadcrumbs, Deep fry until brown.

SAUERKRAUT BALLS

Steps:

• 1. Cook onion in a skillet with 1 tbls. oil, over medium high heat, until onions are soft, about 10 minutes. Drain and transfer to a large bowl.
• 2. Then mix the cooked onions,chopped sauerkraut, cream cheese, cayenne pepper and minced kielbasa together.
• 3. Cover and chill in the refrigerator approximately 2 hours.
• 4. Mix egg in another small bowl.
• 5. Place seasoned bread crumbs in a medium bowl.
• 6. Roll the chilled sausage mixture into 1 inch balls.
• 7. Dredge sausage balls, one at a time, in the egg mixture and then in the bread crumbs.
• 8. Bake sausage balls in a preheated 350F oven until golden brown (approximately 15 minutes)
• 9. This recipe makes about 44 balls. Serve with yellow mustard for dipping.

SAUERKRAUT BALL,S ,APPETIZERS

Steps:

• 1. 1-In a large skillet,cook sausage and onion untill sausage is brown,breaking sausage into small pieces.
• 2. 2-Drain sauerkraut,pressing out as much liquid as possible.In a large mixing bowl,combine the sauerkraut ,sausage mixture,the two tablespoons brread crumbs,the cream cheese,parsely,mustard,garlic salt.and pepper..COVER AND CHILL for at least 3 hours and up to four hours..
• 3. 3-Put flour in a shallow container.In another shallow container,beat eggs and water untill combined.Put bread crumbs in a 3rd shallow container.
• 4. 4-Using about 2 tablespoons for each ,shape sauerkraut mixture into balls.Roll balls in flour ,then in egg mixture,then in bread crumbs..Fry a few at a time in deep ,hot cooking oil.(365 degrees)for about 2 minutes or untill brown.Remove from oil with a slotted spoon and ;drain on paper towels,may be kept warm in 275 degree oven.....
• 5. Personal Note:::::You can shape the sauerkraut balls as above.Then cover and chill for up to 24 hours.Then prepare them for frying .

SAUERKRAUT MEATBALL APPETIZERS

Steps:

• Mix first four ingredients and shape into 1 inch meatballs.
• Place meatballs in a 9 X 13 baking pan.
• Pour remaining ingredients in a sauce pan.
• Bring to a boil.
• Pour sauce over meatballs and bake at 350 F for 1 hour.
• Test one meatball (I know this is hard- LOL) to make sure it's done.

GRANDMA'S SAUERKRAUT BALLS

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.