Vegan Sauerkraut Balls Recipes

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 (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.

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).

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

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 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.

VEGAN GERMAN MEATBALLS & CABBAGE WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.
• Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram.
• Pulse the food processor until the ingredients are finely chopped and well mixed. Do not overblend the mixture.
• Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your liking.
• Roll the tofu mixture into 1-inch balls (you should get about 20 of them) and arrange them on the baking sheet and brush them with olive oil.
• Bake the meatballs for about 25 minutes, flipping halfway through. They are finished baking when they're lightly browned.
• While the meatballs bake, melt the butter in a large skillet over medium heat.
• Add the onion and cook it for about 5 minutes, stirring occasionally, until it's soft and just beginning to brown.
• Add the cabbage to the skillet. Continue cooking and stirring for about 5 minutes more, until the cabbage begins to soften up.
• Clear a spot near the center of the skillet and add the garlic. Cook it for about 1 minute, until very fragrant, then stir the garlic into the cabbage mixture.
• Sprinkle the flour into the skillet and stir to coat the cabbage with the flour. Continue cooking and stirring the cabbage for about 2 minutes.
• Add the coconut milk and broth, a bit at a time, stirring well between each addition. Then stir in the mustard.
• Bring the liquid up to a simmer and cook everything for about 10 minutes, or until the sauce thickens and the cabbage is tender. Stir the mixture occasionally as it simmers.
• Stir in the sauerkraut and remove the skillet from the heat.
• Tastes-test the cabbage and season it with salt and pepper to taste.
• Divide the cabbage onto plates and top it with the meatballs. Sprinkle with chives and serve.

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.

VEGAN SAUERKRAUT BALLS

Steps:

• Heat sausage over medium heat, crumbling to a very fine texture.
• Drain sauerkrat, pressing out as much liquid as possible.
• Combine sauerkraut, sausage, 2 Tbsp. bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper in a large mixing bowl.
• Cover and chill several hours or overnight.
• Create a 3-bowl line adding flour to first bowl, Ener-G eggs and soy milk in the second bowl, and the bread crumbs in the third bowl.
• Form mixture into balls using approximately 2 Tbsp. per ball.
• Roll balls in flour, then egg mixture, and finally bread crumbs.
• Heat oil in a pan over a medium-high heat (365°F) or use a deep fryer.
• Cook for about two minutes per side if pan frying or two minutes each if deep frying. Balls are finished when golden brown.
• Keep warm in a 275° oven.
• Makes 24-30 balls