Hot Sauerkraut Balls Recipes

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.

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown pork. Add onion and celery; cook until vegetables are crisp-tender. Stir in sauerkraut, noodles, soup and mushrooms; sprinkle with salt and pepper., Spoon into a greased 2-qt. baking dish. Bake, covered, stirring occasionally, until meat is tender, about 1-1/2 hours.

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.

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

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).

Steps:

• Heat a large saucepan over medium-high heat. Cook and sausage and onion in the hot skillet until sausage is browned and crumbly, 8 to 10 minutes. Drain and discard grease.
• Transfer to a large bowl and add sauerkraut, cream cheese, parsley, mustard, garlic powder, and pepper. Mix until well combined. Cover and place in the refrigerator to chill for about 1 hour.
• Place flour in a shallow dish. Whisk milk and eggs together in a separate dish. Place bread crumbs in a third dish.
• Remove sauerkraut and sausage mixture from the refrigerator and roll into 3/4 inch balls. Roll balls in flour, then in milk-egg mixture, then in bread crumbs.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep fry in batches until golden brown, about 3 minutes per batch. Drain on paper towels.

Steps:

• Place potatoes in a medium sized saucepan and cover with water; salt lightly.
• Bring to a boil over medium heat and cook until fork-tender; drain.
• Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
• Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
• Pour some flour in a small bowl; do likewise to some bread crumbs.
• Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
• Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
• Take heaping tablespoonfuls of the potato mixture and roll in flour.
• Then coat with egg, then roll in bread crumbs.
• Do the same with several others.
• Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
• Drain on paper toweling, and serve hot.
• Makes 25 extra-large balls, or enough to serve about 6 people.

Steps:

• In a skillet brown the chopped green onions, garlic and sausage.
• Add 4 TB flour Stir over low heat until sausage is well coated.
• Add the beef broth, kraut, and the parsley. Cook over low heat until stiff.
• Chill the mixture for a couple hours.
• I use a small cookie scoop and make balls. Roll in flour
• Beat the one egg with one cup of milk. Roll the ball in the mixture. Then in the bread crumbs.
• Fry in deep fryer for 2-3 mins. Drain on papertowels. Enjoy hot with bottled chili sauce.