SAUSAGE SAUERKRAUT BALLS

Sausage Sauerkraut Balls, perfect served with mustard & beer. This is another recipe from my old website but it was so popular I had to include it. Crispy fried balls of a combination of your favorite chopped sauerkraut, pork sausages, onion, parsley, mustard, garlic, Swiss cheese & lots of pepper, rolled into balls, coated in panko breadcrumbs & fried until golden. These are so perfect for a soiree, especially one around October! When it comes to food there’s not much I don’t like, sadly, sauerkraut is on the very short avoidance list, more due to its smell than taste, but, these small bites are so good. All the flavors work perfectly together. I hope you try them. A bit of faffing with the breading as is always the case, but so worth the extra effort.

SAUERKRAUT SAUSAGE BALLS

Lovoni

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 24 balls

Ingredients

  

• 1 lb sauerkraut
• 5 beer brats about 19 oz
• 2 1/2 cups panko breadcrumbs
• 1 large onion, peeled & coarsely grated
• 1/4 cup chopped fresh flat leaf parsley
• 2 tablespoons yellow mustard prepared mustard
• 2 teaspoons garlic powder
• 2 cups grated Swiss cheese
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 3 large eggs
• 2 to 3 tablespoons milk
• 1/2 – 1 cup all-purpose flour approximately
• canola oil for deep-frying
• mustard & pickles, to serve

Instructions

 

• Drain sauerkraut in a colander. Then, place in the center of a clean, dry tea towel. Pull the sides of the towel up & twist it, squeezing as much liquid from it as possible from the sauerkraut. Or, grab fistfuls of the kraut & squeeze it to remove the liquid. Leave to drain further in the colander for 5 minutes. Roughly chop the sauerkraut & add to a large bowl.
• Split each brat down the center & peel off casing. Add the sausage to the sauerkraut. Add 1/4 cup of the breadcrumbs, onion, parsley, mustard, garlic, cheese, salt & pepper. Stir until all ingredients are thoroughly combined – using your hands works best for this – it’s important to ensure the mixture is thoroughly combined.
• Cover a baking sheet with parchment or waxed paper. Roll the mixture into 2 tablespoon balls & place on the baking sheet.
• Whisk eggs & milk in a medium, shallow dish until combined. Place flour in another shallow dish; season generously with extra salt & pepper. Add the remaining breadcrumbs to a third dish.
• Gently toss each ball lightly into flour, shaking away excess. Then dip each ball into the egg mixture, draining away excess egg. Roll in breadcrumbs & place back on the baking sheet.
• Heat the oil in a wok or large saucepan until it reaches 350°F. Cook the balls in 3 to 4 batches for 6 minutes or until they're a deep golden brown & cooked through. Drain on paper towel or a wire rack set over a baking sheet & keep warm in the oven until ready to serve. Serve with extra mustard & pickles. Makes about 24.