Old Fashioned Sauerkraut Balls Food

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.

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.

OLD-FASHIONED HOMEMADE SAUERKRAUT

Steps:

• Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core . Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
• In a large container, thoroughly mix 2 tablespoons pickling and canning salt with 3 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
• Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.
• Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover, so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
• An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection, the bag with the water in it can be placed inside another plastic bag. Any bag used should be of heavyweight, watertight plastic and intended for use with foods. The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
• Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 F to 72 F is best for fermenting cabbage. Fermentation is usually completed in five to six weeks.
• Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: ​ Hot Pack: Raw Pack:

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.

OLD-FASHIONED SAUERKRAUT BALLS

Steps:

• Sift together baking powder, flour, salt, and mace.
• In a medium-size mixing bowl, combine eggs, milk, and melted butter or margarine. Stir the flour mixture into the egg mixture until smooth. Fold sauerkraut into the dough.
• Heat 4 tablespoons of vegetable oil in a large skillet. Drop the sauerkraut dough by teaspoonful into the hot oil; fry until the balls are browned on all sides, approximately 2 or 3 minutes.

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.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
• Shape into 1½" to 2" meatballs, and chill until set.
• Heat the oil in a large skillet, and brown the meatballs on all sides.
• Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
• Add sauerkraut and juice to skillet, and top with meatballs.
• Cover and simmer for 15-20 minutes or until meatballs are done.
• Add water or wine if necessary to keep sauerkraut moist.
• Sprinkle with parsley for garnish.
• Serve with buttered boiled potatoes.

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.

OLD-FASHIONED SAUERKRAUT BALLS

Steps:

• Sift together baking powder, flour, salt, and mace.
• In a medium-size mixing bowl, combine eggs, milk, and melted butter or margarine. Stir the flour mixture into the egg mixture until smooth. Fold sauerkraut into the dough.
• Heat 4 tablespoons of vegetable oil in a large skillet. Drop the sauerkraut dough by teaspoonful into the hot oil; fry until the balls are browned on all sides, approximately 2 or 3 minutes.

SAUERKRAUT BALLS WITH POLISH SAUSAGE AND CORNED BEEF

Steps:

• In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
• In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
• Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
• Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
• In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
• Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
• Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.