Best Sauerkraut Balls In Cleveland Food

MARY BETH'S SAUERKRAUT BALLS

Steps:

• Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
• Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
• In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

SAUERKRAUT BALLS BAKED

Steps:

• Cook sausage in a skillet,drain and remove. Brown onion and garlic until lightly golden.Set aside and let cool.
• In a separate bowl, mix sauerkraut and cream cheese at room tempture. Then add the parsley,mustard and pepper mixing well.After cooling add the sausage,onion and garlic to the kraut mixture.Let the mixture set over night,the longer the better.
• In a shallow bowl beat eggs and milk together.In a bowl next to the milk and egg bath.
• Mix the bread crumbs and flour together in a food processor or blender to get them very fine.
• Roll the kraut mixture into 1 inch balls. Dredge in the egg and milk bath, then roll in the bread crumbs.
• Bake at 425°F for 15-20 minutes uncovered or until lightly browned. Bake Uncovered.This will make 50 large and 100 small balls.

SCRUMPTIOUS SAUERKRAUT BALLS

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.