Prep Time: 1 hr
Cook Time: 20 mins
Additional Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 8
Yield: 32 balls
Ingredients
- 1 pound pork sausage
- ¼ cup finely chopped onion
- 1 (14 ounce) can sauerkraut, well drained and finely chopped
- 2 tablespoons Italian seasoned dry bread crumbs
- ½ teaspoon prepared yellow mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley flakes
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ¼ cup milk
- ¾ cup Italian seasoned dry bread crumbs
- 1 quart vegetable oil for frying, or as needed (Optional)
Directions
- Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned, about 10 minutes. Drain grease and allow to cool slightly.
- Transfer sausage mixture into a large bowl. Stir in drained sauerkraut, 2 tablespoons bread crumbs, mustard, garlic salt, and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.
- Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat.
- Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.
Tips
After breading, the balls can be quick-frozen on a cookie sheet, then stored in freezer bags. They do not need to thaw before frying.
Recipe from Allrecipes.com, https://www.allrecipes.com/recipe/139183/scrumptious-sauerkraut-balls/.