Spicy Sauerkraut Balls Food

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SAUERKRAUT BALLS (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)



Sauerkraut Balls (Fried or Baked, with Bratwurst or Vegetarian) image

Crispy, golden brown breading encases sauerkraut and cooked bratwurst bound with cream cheese. Sauerkraut balls are a delicious all-in-one appetizer that partner great with beer.

Provided by CraftBeering

Categories     Beer Garden Menu

Time 30m

Number Of Ingredients 14

3 links (about 1/2 lb) uncooked bratwurst, casings removed
1 onion, medium sized, diced
1 1/2 cup sauerkraut, drained
2 tbsp bread crumbs
1 tbsp parsley, finely chopped
3 tbsp cream cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 tbsp flour
2 eggs
1/4 cup beer (sub with water or milk)
1 cup Panko breadcrumbs (might need a bit extra)
cooking oil as needed for deep frying

Steps:

  • In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
  • In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
  • Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
  • Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
  • Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
  • Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
  • Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
  • Heat oven to 375 F.
  • Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

Nutrition Facts : Calories 124 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 470 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SPICY SAUSAGE BALLS



Spicy Sausage Balls image

These sausage balls are the perfect bite-size combination of cheese, meat and biscuits -- all rolled into one. A staple around the holidays in the South, they are perfect on their own as an appetizer, or served as a side dish at your holiday table.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 38 balls

Number Of Ingredients 5

1 pound spicy Italian sausage, casings removed
4 cups grated extra-sharp Cheddar
2 cups baking mix, such as Bisquick
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
  • Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.

PORK BALLS AND SAUERKRAUT



Pork Balls and Sauerkraut image

This is an old family recipe brought from the old country by my great grandmother. All you need to do is add mashed potatoes for a complete meal. This either cooks on the stove, or you can cook it in a slow cooker.

Provided by Judy Dick

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 10h30m

Yield 7

Number Of Ingredients 7

1 ½ pounds ground pork
1 onion, chopped
¾ cup uncooked white rice
1 egg
1 teaspoon salt
½ teaspoon ground black pepper
2 (20 ounce) cans sauerkraut with juice, divided

Steps:

  • In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls.
  • For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.
  • For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 24.3 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 20.4 g, SaturatedFat 8 g, Sodium 1456 mg, Sugar 3.4 g

SAUERKRAUT BALLS



Sauerkraut Balls image

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

8 ounces sausage, crumbled or 8 ounces beer, n' brat sausage
1/4 cup finely chopped onion
1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
2 tablespoons breadcrumbs
1 (3 ounce) package cream cheese (can use low fat kind)
2 teaspoons parsley
1 teaspoon prepared mustard
garlic salt
1/4 teaspoon pepper
1/4 cup flour
2 beaten eggs
1/4 cup milk
1 cup breadcrumbs

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

SPICY SAUSAGE BALLS



Spicy Sausage Balls image

This is seriously a no-brainer! It is so delish! Great as an appetizer, breakfast item, or brunch dish! I also will freeze these in a large ziplock, pulling them out for a breakfast on the go. They just take a minute or so in the microwave if they're frozen!

Provided by KPD123

Categories     Breakfast

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 3

2 cups Bisquick baking mix
1 lb spicy bulk sausage (breakfast sausage...i use jimmy dean hot)
1 lb sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 325 degrees.
  • Combine dry bisquick mix, raw sausage, and cheese in a large mixing bowl. (***mixture will be very dry -- so it's important to allow your sausage and cheese to come to room temperature before combining.).
  • Spray baking sheet with nonstick cooking spray.
  • Form small balls (more like loose clumps)out of mixture, and line balls on baking sheet about 2 inches apart.
  • Bake for 30 minutes until browned and crispy!

Nutrition Facts : Calories 517.4, Fat 35.2, SaturatedFat 16.4, Cholesterol 115.9, Sodium 983, Carbohydrate 21, Fiber 0.7, Sugar 4, Protein 27.9

SAUERKRAUT MEATBALLS



Sauerkraut Meatballs image

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

1/2 pound bulk spicy pork sausage
1/4 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
2 tablespoons plus 3/4 cup dry bread crumbs, divided
3 ounces cream cheese, softened
2 tablespoons minced fresh parsley
1/2 teaspoon ground mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
2 large eggs
1/4 cup whole milk
Oil for deep-fat frying
1/2 cup mayonnaise
2 tablespoons spicy brown mustard

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 :

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