Sauerkraut Balls Baked Recipes

OLD-FASHIONED SAUERKRAUT BALLS

Steps:

• Sift together baking powder, flour, salt, and mace.
• In a medium-size mixing bowl, combine eggs, milk, and melted butter or margarine. Stir the flour mixture into the egg mixture until smooth. Fold sauerkraut into the dough.
• Heat 4 tablespoons of vegetable oil in a large skillet. Drop the sauerkraut dough by teaspoonful into the hot oil; fry until the balls are browned on all sides, approximately 2 or 3 minutes.

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, 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 (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 SAUSAGE BALLS

Steps:

• Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl.
• Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
• Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
• In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.

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.

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SAUSAGE SAUERKRAUT BALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place ground pork sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in all-purpose flour, dry mustard and hot pepper sauce. Whisk in milk. Stirring constantly, continue cooking approximately 5 minutes. Remove from heat and mix in dried parsley and sauerkraut.
• Place butter in a 9x13 inch baking dish, and melt in the preheated oven.
• In a small bowl, stir together the eggs and cold water.
• Roll the sausage mixture into 1 inch balls. Dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.
• Arrange coated sausage balls in the baking dish in a single layer. Bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.

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.