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Amish Sauerkraut Balls for New Year's

Amish Sauerkraut Balls

A New Year's Tradition!
5 from 2 votes
Course Main Course
Cuisine American, Amish

Ingredients
  

  • 2 pounds ground sausage
  • ¼ cup onion finely chopped
  • 1 14 oz can sauerkraut well-drained and finely chopped
  • ½ teaspoon yellow mustard
  • ¼ teaspoon garlic salt
  • teaspoon ground black pepper
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 4 ounces cream cheese softened
  • 2 tablespoons parsley flakes dried
  • ¼ cup all-purpose flour
  • ¼ cup milk
  • ¾ cup Italian seasoned dry bread crumbs (in addition to the 2 tablespoons above)
  • 6 cups vegetable oil for deep frying

Instructions
 

  • 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.
  • Drain and allow to cool slightly.
  • Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture.
  • Refrigerate for 1 hour.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Shape sauerkraut mixture into ¾ inch balls.
  • Coat balls with flour.
  • In a small bowl, whisk together egg and milk.
  • Dip floured balls in egg mixture and then roll in remaining bread crumbs.
  • Deep fry in batches for 2 to 3 minutes or until golden brown.
  • Drain on paper towels and serve hot.
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