Wednesday, 21 September 2011

Sauer Kraut Balls... Deep Fried Snack

  • 1/2 pound  bulk pork sausage
  • 1/4 cup  chopped onion
  • 1 16-ounce can  sauerkraut
  • 2 tablespoons  fine dry bread crumbs
  • 1/2 of an 8-ounce package  cream cheese, softened
  • 2 tablespoons  finely snipped fresh parsley
  • 1 tablespoon  sweet-hot mustard
  • Dash  garlic salt
  • Dash  pepper
  • 1/3 to 1/2 cup  all-purpose flour
  • 2   eggs
  • 2 tablespoons  water
  • 1/3 to 1/2 cup  fine dry bread crumbs
  •   Cooking oil for deep-fat frying
In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
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 fat (365 degree F) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree F oven. Makes 24 to 30 balls.

Shape Sauerkraut Balls as above. Cover and chill for 24 hours. Proceed as above.

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