Sauerkraut Balls

Heat oven to 375 f. Remove from fat with a slotted spoon.

Sauerkraut Balls Recipe Sauerkraut Sauerkraut Balls Recipe

For a lower fat version bake sauerkraut balls on a parchment lined sheet in a 350 f oven for 20 minutes or until browned.

Sauerkraut balls. Fry a few at a time in deep hot fat 365 degree f for about 2 minutes or until brown. Or until heated through. Refrigerate up to 2 days or freeze up to 3 months.

When ready to serve heat oven to 350ºf. Bread the chilled sauerkraut balls coat with flour then egg wash then roll in bread crumbs. 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.

Place sauerkraut balls in single layer on rimmed baking sheet sprayed with cooking spray. Add onion and cook until softened. Bread the chilled sauerkraut balls arrange on a parchment paper lined baking sheet and bake for about 20 minutes.

Fry a few at a time until golden brown and drain on paper towels. Stir in ham corned beef and garlic. Cook mixture stirring constantly for 1 minute.

Using about 2 tablespoons for each shape sauerkraut mixture into balls. These delicious sauerkraut balls can be cooked ahead of time. In a large skillet melt butter over medium low heat.

Roll balls in flour then in egg mixture then in bread crumbs. Bake refrigerated sauerkraut balls 15 min. Drain on paper towels.

Sauerkraut balls can be frozen after breading and fried from the frozen state watch out for hot oil splattering. Drain and allow to cool slightly.

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