Sauerkraut Balls Recipes

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.

SAUERKRAUT BALLS

Steps:

• 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.

SAUERKRAUT BALLS

Steps:

• FOR THE SAUERKRAUT BALLS
• Cook the onion and sausage In a large skillet over medium to high heat, cook the onion and sausage until the onions have softened and the sausage is browned and cooked all the way through (about 10 to 12 minutes). Remove the sausage mixture from the heat and place on a paper towel-lined plate to drain any excess grease. The sausage should be well-drained and cool to the touch before using it the next step.
• Make the sauerkraut ball mixture In a large bowl, combine 1/2 cup flour, 1/3 cup breadcrumbs, dry mustard powder, garlic powder and black pepper and mix completely. Gently fold in the onion and sausage mixture, sauerkraut, Neufchâtel cheese and 1 egg until they're completed incorporated. Scoop out about 4 to 5 tablespoons of the mixture and form it into a ball by rolling it gently between the palms of your hand (wetting your hands slightly should make the process easier). Place the balls onto a baking pan lined with wax paper about 1-inch apart and cover with plastic wrap. Refrigerate the sauerkraut balls for at least an hour or overnight.
• Fry the sauerkraut balls Heat a deep fryer or Dutch oven (filled with about 3 inches of frying oil) to 375 degrees F. Set up a breading station by filling 1 medium bowl (or container) with the remaining 1 cup of flour, a second bowl with an egg wash (whisk the remaining 2 eggs with the milk) and a third bowl with the Panko breadcrumbs. Coat each sauerkraut ball generously in flour, then in the egg wash and finally the Panko breadcrumbs. Working in batches of 2 to 3 sauerkraut balls at a time, deep fry each batch for 4 to 5 minutes until they are completely cooked on the inside and crispy and golden brown on the outside.
• FOR THE DIPPING SAUCE
• In a medium bowl, mix together the sour cream, whole grain mustard and prepared horseradish. Refrigerate for half an hour to let the flavors blend and garnish with the parsley.

GERMAN SAUERKRAUT BALLS

Steps:

• Add potatoes to pot and cover with cold water and place on stove over high heat. Bring to boil, reduce heat to medium and simmer until easily pierced with a knife, about 15-20 minutes, depending on size. Drain, then immerse in cold water. Once cool enough to handle, remove skins.
• Squeeze as much liquid from the sauerkraut as you can, then add into a large bowl along with potatoes, egg, 1/4 cup bread crumbs, parsley and spices. Mash them with a fork until potatoes are mostly mashed and everything is thoroughly mixed.
• Spread the remaining 1 cup of breadcrumbs on a plate. Form the potato sauerkraut mixture into golf ball sized spheres, about 1/8 of a cup of mixture per ball. Roll them in the breadcrumbs until fully coated.
• Place balls on parchment paper lined tray and refrigerate for at least 30 minutes.
• Preheat 3/4 inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side.
• Remove and drain on paper towel lined plate. Serve hot with your favorite dipping sauce.

SAUERKRAUT BALLS (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)

Steps:

• In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
• In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
• Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
• Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
• Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
• Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
• Heat oven to 375 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

SAUERKRAUT BALLS BAKED

Steps:

• Cook sausage in a skillet,drain and remove. Brown onion and garlic until lightly golden.Set aside and let cool.
• In a separate bowl, mix sauerkraut and cream cheese at room tempture. Then add the parsley,mustard and pepper mixing well.After cooling add the sausage,onion and garlic to the kraut mixture.Let the mixture set over night,the longer the better.
• In a shallow bowl beat eggs and milk together.In a bowl next to the milk and egg bath.
• Mix the bread crumbs and flour together in a food processor or blender to get them very fine.
• Roll the kraut mixture into 1 inch balls. Dredge in the egg and milk bath, then roll in the bread crumbs.
• Bake at 425°F for 15-20 minutes uncovered or until lightly browned. Bake Uncovered.This will make 50 large and 100 small balls.

SAUERKRAUT BALLS

Steps:

• In large skillet, melt butter. Add onion and cook over med heat until onions are browned (about 6 to 8 minutes).
• Stir in ham and garlic powder.
• Add in 2 TBSP flour and stir and cook for about 1 minute.
• Add drained sauerkraut, sauerkraut juice, dried parsley, and Worcestershire sauce. Stir and cook until mixture becomes a thick paste.
• Remove sauerkraut/ham mixture to bowl, cover with plastic wrap, and chill. Mixture needs to be completely cooled before proceeding to next step. (About 2 to 4 hours or overnight).
• While mixture is chilling, make Russian Dressing dipping sauce following directions below.
• Once sauerkraut/ham mixture is completely cold, form into 1" balls. This is easy to do with a small cookie scoop. Mixture should be putty like and hold it's shape while cold. Continue with remaining sauerkraut/ham mixture and pop in refrigerator for about 10 minutes, while you set up breading station.
• Set up a breading station. Put flour in a shallow bowl (or I like to use paper plates for easy clean up). Whisk egg with water in a shallow bowl, Put seasoned breadcrumbs in shallow bowl or paper plate.
• Bread the sauerkraut balls by rolling in flour, next egg, and then breadcrumbs. Set each breaded sauerkraut ball on sheet pan or plate.
• Remove sauerkraut balls from refrigerator. You can use three methods to fry the sauerkraut balls. Choose which one is best for you.
• SKILLET FRYING: Heat about 1" of oil in a large skillet. Fry sauerkraut balls, turning to brown all sides, until golden brown.
• AIR FRYER: (This is the method I used) Spray sauerkraut balls with cooking spray. Heat air fryer to 400 degrees F. Place sauerkraut balls in basket allowing for space and not over crowding. (depending on the size of your air fryer basket, you may need to work in batches.) Air fry for approximately 5 minutes, shaking the basket once during cooking time.
• OVEN METHOD: Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and spray sauerkraut balls liberally with cooking spray. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time.
• Serve sauerkraut balls warm with Russian Dressing dipping sauce on the side.
• Combine all ingredients in a small bowl. Cover and refrigerate to combine flavors for at least 2 hours.

EASY GLUTEN-FREE BAKED SAUERKRAUT BALLS

Steps:

• Mix together meat and seasonings. Cover and refrigerate overnight for maximum flavor, but not necessary.
• Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Mix together sauerkraut and egg into meat mixture. Shape into 1 inch balls. Bake for 20 minutes, or until browned.
• For sauce, reduce beer over low heat until it is reduced to 1/2 cup. Once beer is reduced, stir in Dijon mustard and horseradish.
• Mix all ingredients together.
• Mix all ingredients together.

MARY BETH'S SAUERKRAUT BALLS

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.

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.