Scrumptious Sauerkraut Balls

Name: Scrumptious Sauerkraut Balls
Prep time: 60 min
Cook time: 20 min
Yield: 12
Ingredients: 1 pound pork sausage; 1/4 cup finely chopped onion; 1 (14 ounce) can sauerkraut, well drained and finely chopped; 1/2 teaspoon prepared yellow mustard; 1/4 teaspoon garlic salt; 1/8 teaspoon ground black pepper; 2 tablespoons Italian seasoned dry bread crumbs; 4 ounces cream cheese, softened; 2 tablespoons dried parsley flakes; 1/4 cup all-purpose flour; 1 egg, beaten; 1/4 cup milk; 3/4 cup Italian seasoned dry bread crumbs; 6 cups vegetable oil for deep-frying

⏱️ Ready in 1h 20m 🥄 Prep 1h 🔥 Cook 20 min 👥 12 servings 👁️ 28 views

The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!

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🔗 Recipe adapted from AllRecipes

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📊 At a Glance

Prep 1h

Cook 20 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 287

% Daily Value*

Total Fat 23.5g 30%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 785mg 34%

Total Carbohydrate 10.7g 4%

Dietary Fiber 1.5g 5%

Total Sugars 1.5g

Protein 8.4g 17%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.