Reposting my go to make ahead and reheat recipe for any large( or small) gathering. Screams football watching because this is def a guy fav-but girls like it as well. Ask my husband.
I must confess..I do not like sauerkraut. I serve it on New Years Day and love Reubens. But what can I say I just do not like it.
BUT I love my sauerkraut balls.. Oh yes, they are my signature appetizer and never no never are complained about!
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These are a touch time consuming as you combine all ingredients and refrigerate a few hours or overnight then fry. But they freeze exceptionally well so that is exactly what I do. I combined all of the ingredient last night, fried today and as soon as they are completely cooled they will be frozen and stored in a freezer bag until needed in a month or so. Love that!
They are also worth every bit of the trouble to make them. I have been making these for the passed 20 something years and they are always requested and well received. I take them out of the freezer, place on a parchment lined sheet pan and bake for approximately 20 minutes and there you go. If there are left overs just cover and place in the fridge. They will hold for another couple of days.
Sauerkraut Balls
Ingredients
- 16 Ounces Sausage meat
- 1/2 Cup Minced Onion
- 24 Ounces Sauerkraut Rinsed, drained well and snipped
- 4 Tbls Dry Bread Crumbs I used Italian Seasoned
- 8 Ounce Cream Cheese Softened
- 2 Tsp Prepared Mustard I use Dijon Style - you can use what ever you have
- 1/4 Tsp Garlic Powder or Garlic Salt
- 4 Tablespoons Dried Parsley
- 1/2 Tsp Black Pepper
- 1/2 Cup All Purpose Flour
- 2-3 Eggs Well beaten
- 1 Cup Additional Bread Crumbs My need more
Instructions
- In large skillet, cook sausage and onion until meat is browned. Be sure to break up the sausage meat as you go along. Drain off any fat.
- Add sauerkraut, and 4 tablespoons of the bread crumbs. Combine well.
- In separate bowl ( I use one that is large enough to hold the entire recipe when it is time to refrigerate) combine softened cream cheese , mustard, parsley, garlic powder or salt and black pepper.
- Site cream cheese mixture into skillet with sauerkraut mixture. Allow cream cheese to melt into the sauerkraut mixture and combine well.
- Chill well ( I usually refrigerate overnight).
- Shape into golf ball sized balls. Roll in flour, then beaten egg, then bread crumbs.
- Fry until golden brown. A everything is cooked it will only take a few minutes for each batch.
- Drain for a couple minutes on paper towels then move to a rack to completely cool.
- When completely cooled, freeze on a sheet pan and then place in a freezer bag or freezer container.
- To service: remove fro freezer and place on parchment lined sheet pan. Bake 375 degrees for 20 - 30 minutes .
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