Hey Hey Sauerkraut Balls Recipes

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SCRUMPTIOUS SAUERKRAUT BALLS



Scrumptious Sauerkraut Balls image

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

1 pound pork sausage
¼ cup finely chopped onion
1 (14 ounce) can sauerkraut, well drained and finely chopped
½ teaspoon prepared yellow mustard
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons Italian seasoned dry bread crumbs
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
¼ cup all-purpose flour
1 egg, beaten
¼ cup milk
¾ cup Italian seasoned dry bread crumbs
6 cups vegetable oil for deep-frying

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

SPICY SAUERKRAUT BALLS



Spicy Sauerkraut Balls image

With a spicy, creamy inside and a crusty shell, this appetizer really packs a punch of great flavor. These would be fabulous at any party... football, game night, even at a holiday party.

Provided by Patricia Yates

Categories     Other Appetizers

Time 50m

Number Of Ingredients 9

1 lb hot sausage, crumbled
1 large onion, chopped
14 oz cream cheese, softened
14 oz canned sauerkraut, drained well
1/4 tsp pepper
1 clove minced garlic
1 large egg
1 c milk
bread crumbs

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.

HEY HEY SAUERKRAUT BALLS



Hey Hey Sauerkraut Balls image

Found online; posted by Hey Hey Bar and Grill, German Village in Columbus, Ohio. Posting for ZWT6 (Germany) Prep/cooing time does not include time needed to chill the sausage mixture.

Provided by AZPARZYCH

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 lb sausage, bulk
1/4 cup onion (chopped)
1 (16 ounce) can sauerkraut
2 tablespoons breadcrumbs (fine, dry)
4 ounces cream cheese (softened)
2 tablespoons parsley (finely snipped)
1 tablespoon sweet-hot mustard
1 dash garlic salt
1 dash pepper
1/3-1/2 cup all-purpose flour
2 eggs
2 tablespoons water
1/3-1/2 cup fine dry breadcrumb
cooking oil, for deep fat frying

Steps:

  • In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
  • Drain sauerkrat, pressing out as much liquid as possible.
  • In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
  • Cover and chill several hours or overnight.
  • Put flour in a shallow container.
  • In another shallow container, beat eggs and water until combined.
  • Put bread crumbs in a third 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 degrees) 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 oven Makes 24 to 30 balls.

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