Sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Ingredients
- pork sausage: 1 pound
- onion: 0.25 cup (finely chopped)
- sauerkraut, well drained and: 1 can (14 ounce can, chopped)
- Italian seasoned dry bread crumbs: 2 Tbsp
- prepared yellow mustard: 0.5 tsp
- garlic salt: 0.25 tsp
- ground black pepper: 0.125 tsp
- ounces cream cheese: 4 piece (softened)
- parsley flakes: 2 Tbsp (dried)
- all-purpose flour: 0.25 cup
- egg: 1 piece (beaten)
- milk: 0.25 cup
- Italian seasoned dry bread crumbs: 0.75 cup
- quart vegetable oil for frying: 1 piece (or as needed, optional)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned, about 10 minutes. Drain grease and allow to cool slightly.
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Transfer sausage mixture into a large bowl. Stir in drained sauerkraut, 2 tablespoons bread crumbs, mustard, garlic salt, and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.
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Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.
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Heat oil in a deep fryer to 375 degrees F (190 degrees C).
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Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat.
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Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.
