Sauerkraut Balls
Sausage and sauerkraut with cream cheese rolled into balls and baked or deep fried
Servings: 50 balls
Ingredients
- 3 large farmer sausages
- 2 C sauerkraut, rinsed and drained well
- 1 Tbsp Dijon mustard, grainy or regular
- 2 blocks cream cheese 250 g blocks, at room temperature
- ¼ C chopped fresh parsley large handful
- 1 tsp salt
- ½ tsp pepper
- Deep fryer with cooking oil
Coating
- ½ C flour
- 2 eggs, thinned with 2 Tbsp cold water
- 2 C panko breadcrumbs or regular
- ½ tsp salt to season coatings
- ¼ tsp pepper to season coatings
- Olive oil or cooking spray optional if baking
Dipping Sauce
- 3 Tbsp honey
- 2 Tbsp Dijon mustard
- 2 Tbsp regular yellow mustard
- 1 tsp Worcestershire sauce
Instructions
- Squeeze sausage from casings and brown in hot skillet. Break up any larger chunks. Drain and cool.
- Rinse and drain sauerkraut well. Press out as much liquid as possible. Chop up and add to sausage meat along with Dijon, cream cheese, parsley, salt and pepper.
- Chill mixture at least an hour before rolling into balls for best results. Can be chilled over night.
- Roll into uniformly sized balls.
- Arrange coatings in 3 shallow bowls. Add flour to first bowl, then eggs thinned with water in second, then breadcrumbs in third. Season flour with salt and pepper.
- Dredge balls in flour, then egg, shaking off excess, then breadcrumbs.
- Place on baking sheet covered with parchment paper without crowding.
- Heat oil in deep fryer to 350°. Fry balls until well browned and crispy. Drain well.
- Make dipping sauce by combining all ingredients. Serve Sauerkraut balls warm with dipping sauce.
- If baking, instead of 3 part dredging, simply roll balls in panko, arrange on baking sheet and bake on convection setting at 425° for 15 minutes.