SAUERKRAUT BALLS
This recipe makes about 75 tangy and delicious fried sauerkraut balls.
Provided by NC State Trooper
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g
MARY BETH'S SAUERKRAUT BALLS
Provided by Emeril Lagasse
Categories appetizer
Time 1h50m
Yield about 4 dozen
Number Of Ingredients 12
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.
QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill for direct and indirect cooking.
- Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
- Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
- While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
- Serve the bratwursts with the sauerkraut and assorted mustards on the side.
SCRUMPTIOUS SAUERKRAUT BALLS
The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Provided by Marie Velez-Kirk
Categories Appetizers and Snacks Meat and Poultry Pork
Time 2h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 10.7 g, Cholesterol 48.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 785.4 mg, Sugar 1.5 g
SAUERKRAUT
Steps:
- In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
- Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
- Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
SAUERKRAUT BALL,S ,APPETIZERS
I was given this recipe before Christmas ,by my brother's girl friend.She got it off another site ,but could not remember the site.I made these at New Years..They are wonderful.I put them together , the day before ,and chilled them.I covered them with plastic wrap.Then I rolled them in the flour and egg wash ,and bread crumbs,...
Provided by Mary R Morris
Categories Other Appetizers
Time 30m
Number Of Ingredients 14
Steps:
- 1. 1-In a large skillet,cook sausage and onion untill sausage is brown,breaking sausage into small pieces.
- 2. 2-Drain sauerkraut,pressing out as much liquid as possible.In a large mixing bowl,combine the sauerkraut ,sausage mixture,the two tablespoons brread crumbs,the cream cheese,parsely,mustard,garlic salt.and pepper..COVER AND CHILL for at least 3 hours and up to four hours..
- 3. 3-Put flour in a shallow container.In another shallow container,beat eggs and water untill combined.Put bread crumbs in a 3rd shallow container.
- 4. 4-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 cooking oil.(365 degrees)for about 2 minutes or untill brown.Remove from oil with a slotted spoon and ;drain on paper towels,may be kept warm in 275 degree oven.....
- 5. Personal Note:::::You can shape the sauerkraut balls as above.Then cover and chill for up to 24 hours.Then prepare them for frying .
SAUERKRAUT BALLS
This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers
Provided by lorelei1959
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook sausage and onion until meat is brown.
- Drain.
- Add sauerkraut and 2 T bread crumbs to the mixture.
- Combine cream cheese,parsley, mustard, garlic salt and pepper.
- Add to sauerkraut mixture.
- Chill one hour.
- Form into small balls and coat with flour.
- Dip in egg-milk mixture and roll in bread crumbs.
- Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.
Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 7.5, Cholesterol 101, Sodium 1055, Carbohydrate 26.2, Fiber 3.4, Sugar 3.5, Protein 12.1
SAUERKRAUT BALLS
Discover your new favorite appetizer with these Sauerkraut Balls! Our Sauerkraut Balls are great with KRAFT Thousand Island Dressing for dipping.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 11 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 1 g, Protein 6 g
SAUERKRAUT MEATBALLS
This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. -Christine Batts, Murray, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.
Nutrition Facts :
SPICY SAUERKRAUT BALLS
With a spicy, creamy inside and a crusty shell, this appetizer really packs a punch of great flavor. These would be fabulous at any party... football, game night, even at a holiday party.
Provided by Patricia Hanson @wepay2
Categories Other Appetizers
Number Of Ingredients 9
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.
SAUERKRAUT MEATBALL APPETIZERS
My friend Mary, a diehard Packer fan, shared this recipe. It's perfect for tailgate parties, potlucks, or family gatherings. You won't recognize the saurkraut at all. It has a wonderful sweet/sour chunky sauce with just a little kick to it. There are never any leftovers.
Provided by PanNan
Categories Meat
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix first four ingredients and shape into 1 inch meatballs.
- Place meatballs in a 9 X 13 baking pan.
- Pour remaining ingredients in a sauce pan.
- Bring to a boil.
- Pour sauce over meatballs and bake at 350 F for 1 hour.
- Test one meatball (I know this is hard- LOL) to make sure it's done.
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