Sauerkraut Balls
Wonderful Sauerkraut Balls from the Black Forest Restaurant
Sauerkraut balls are classically thought of as a German treat, but many countries have variations on this sauerkraut recipe. Many traditional cultures used sauerkraut historically because it is a way to keep cabbage throughout the long winter months. Its sour flavor and crunch go perfectly on your favorite hot dog or along with sausage. But these sauerkraut balls are a great appetizer or party finger food.
I made this sauerkraut ball recipe for a Holiday party and you wouldn’t
believe how quickly my friends and family gobbled them up. My lesson from
that night was to make a double batch of this recipe in case more company
stops by.
The spicy and flavorful sausage in this recipe mixed with a bit of cream
cheese and fine bread crumbs make a delicious appetizer.
Every year I get requests for this coinciding with Oktoberfest. This is from the Black Forest restaurant. If you don’t have fresh kraut, canned will work fine, or purchase the bagged sauerkraut found in the meat case in stores like Kroger or Giant. Don’t skip the chilling steps. If you do, the sauerkraut balls may fall apart during frying.
Tip: I love sauerkraut balls dipped in sweet or spicy mustard.
1 pound pork sausage
1/2 medium onion, minced
2 cups fresh sauerkraut, drained very well
4 oz cream cheese
1 teaspoon mustard
1 egg
2 soup spoons flour (I would guess two generous tablespoons)
Salt and pepper to taste
Flour for dredging
Egg wash (beaten egg with a little milk)
Fine dry bread crumbs
Oil for frying
Brown sausage with onion, and break up chunks. Add sauerkraut, cream cheese, mustard, egg, flour, salt and pepper. Mix well and chill. Form into one inch balls. Flour lightly, and then dip into egg wash. Cover with bread crumbs and chill again. Deep fry in hot oil.
©2006-2010 Rita Heikenfeld and AboutEating.com
