Hot Sauerkraut Balls Food

GERMAN SAUERKRAUT AND POTATO BALLS

Steps:

• Place potatoes in a medium sized saucepan and cover with water; salt lightly.
• Bring to a boil over medium heat and cook until fork-tender; drain.
• Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
• Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
• Pour some flour in a small bowl; do likewise to some bread crumbs.
• Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
• Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
• Take heaping tablespoonfuls of the potato mixture and roll in flour.
• Then coat with egg, then roll in bread crumbs.
• Do the same with several others.
• Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
• Drain on paper toweling, and serve hot.
• Makes 25 extra-large balls, or enough to serve about 6 people.

SPICY SAUERKRAUT BALLS

Steps:

• Saute minced garlic. Fry sausage and onion. Drain off fat.
• Place in a bowl and add cream cheese and drained sauerkraut.
• Add enough breadcrumbs to hold together. Roll into small balls.
• Whip egg and milk together. Dip balls into flour, then into egg mixture, then into breadcrumbs, Deep fry until brown.

MOM'S SAUERKRAUT BALLS

Steps:

• In a large skillet, saute onion in butter until tender.
• Add ham and corned beef; cook, stirring often, for five minutes.
• Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
• Mix well.
• Cook for 10 minutes, stirring often.
• Spread sauerkraut mixture on a platter and allow to cool.
• When mixture is cool enough to touch, shape into 1- inch size balls.
• Refrigerate sauerkraut balls for 1 hour.
• Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
• Fry in hot oil in a deep fryer until golden brown.

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.

SAUERKRAUT BALLS

Steps:

• Combine sauerkraut, ham, red peppers and 3 Tbsp. bread crumbs in large bowl.
• Mix cream cheese, mustard, garlic and black pepper in separate bowl until blended. Add to sauerkraut mixture; mix well.
• Refrigerate 1 hour.
• Cover rimmed baking sheet with parchment. Place flour in shallow dish. Beat egg and water in separate shallow dish until blended; place remaining bread crumbs in third shallow dish.
• Shape sauerkraut mixture into 1-inch balls, using about 1 Tbsp. sauerkraut mixture for each ball. Roll, 1 at a time, in flour mixture, then egg, then bread crumbs, turning to evenly coat each ball with each ingredient. Place on prepared baking sheet.
• Heat oil to 365ºF. Fry sauerkraut balls, in batches, 8 to 10 min. or until golden brown, turning frequently to evenly brown all sides. Remove from hot oil with slotted spoon; drain on paper towels.

HEY HEY SAUERKRAUT BALLS

Steps:

• In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
• Drain sauerkrat, pressing out as much liquid as possible.
• In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
• Cover and chill several hours or overnight.
• Put flour in a shallow container.
• In another shallow container, beat eggs and water until combined.
• Put bread crumbs in a third container.
• Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
• Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
• Remove from fat with a slotted spoon; drain on paper towels.
• Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.

SAUERKRAUT BALLS

Steps:

• In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
• Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
• Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

FRIED SAUSAGE SAUERKRAUT BALLS

Steps:

• In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels.
• In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients.
• Put mixture in the refrigerator to chill for 30 mins to an hour.
• Shape into small balls. You can use a small ice cream scooper or tablespoon to help you.
• Roll balls in flour.
• Add milk to egg mixture and dip flour coated balls into egg mixture.
• Roll balls into bread crumbs.
• Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat.
• Put on a paper towel-lined plate to drain.
• **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point.
• From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes.
• Serve warm, but be careful they are piping hot right out of the oven/fryer.