Sauerkraut Balls
Looking for a new appetizer to try? These Sauerkraut Balls are delicious and will be enjoyed by everyone! Made using Silver Fleece Sauerkraut, sausage, and Dijon mustard. This appetizer will have all your friends asking for more!
Servings 6 servings
Ingredients
- 1 (14 oz.) can Silver Fleece Sauerkraut drained, rinsed, patted dry, and roughly chopped
- 1 lb. Sausage ground
- 4 oz. Cream Cheese softened
- 1 Tbsp. Dijon Mustard
- 3 Eggs
- 1 1/2 Cups Milk
- 1 Cup Flour
- 2 Cups Panko Breadcrumbs
- 2 1/2 Cups Vegetable Oil for frying option
Instructions
IF BAKING:
- Preheat oven to 375 F.
- In a medium skillet, cook sausage over medium heat until browned, about 8-10 minutes. Drain grease and set aside to cool.
- In a large bowl, combine Silver Fleece Sauerkraut, cooked sausage, cream cheese, and dijon mustard. Mix well, cover, and refrigerate for 1 hour. Remove from fridge and form into golf-sized balls.
- In a large bowl, whisk together eggs and milk. Place flour into a separate bowl. Roll balls in flour, followed by egg mixture, and then into breadcrumbs. Place on baking sheet.
- Cook for 15-20 minutes in preheated oven.
IF FRYING:
- In a medium skillet, cook sausage over medium heat until browned, about 8-10 minutes. Drain grease and set aside to cool.
- In a large bowl, combine Silver Fleece Sauerkraut, cooked sausage, cream cheese, and dijon mustard. Mix well, cover, and refrigerate for 1 hour. Remove from fridge and form into golf-sized balls.
- In a large bowl, whisk together eggs and milk. Place flour into a separate bowl. Roll balls in flour, followed by egg mixture, and then into breadcrumbs. Place on baking sheet.
- Heat oil in a 2-quart saucepan until temperature reaches 350 F. Carefully add balls to hot oil in small batches and cook until fried, about 3-5 minutes.
Notes
Serve with our Veggie Dip recipe!
Related Recipes To Try:
Veggie Dip
Cranberry Kraut Meatballs
Sauerkraut Stuffed Mushrooms