Sauerkraut Ball Day 2012
These are absolutely the best Sauerkraut balls you will ever taste. as mom would say - a little bit of this and a little bit of that.
2 lb sauerkraut, ground - don’t forget to drain and get as dry as possible
1 can corn beef, ground
2 lbs cooked ham, ground
1 large onion, ground
1 tsp. salt
1 tsp. pepper
Cream Sauce
1 c milk, ¾ cup flour, ¾ c. melted butter
Cook until thickened. Let the cream sauce cool. Mix cream sauce with main ingredients and elt stand in refrigerator for 1 hour minimum. Take 1 teaspoon of cold mix and roll into ball. Roll ball in flour. Dip ball into beaten egg mix. Roll ball in crumbs (Deep fry magic) Deep fry in vegetable oil until balls begin to float in oil. Let cool on paper towel. Balls may be served hot or stored in freezer in a covered aluminum pan. If frozen, bake for 1 hour at 350 degrees.
Sauerkraut Balls
Recipe for Sauerkraut Balls.
Sauerkraut Balls
Recipe I Found:
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Sauerkraut Balls...Our Favorite Appetizer!
Sauerkraut Balls
Makes 24 sauerkraut balls.
You will need oil for frying.
Cream Sauce Ingredients:
1 tablespoon vegan butter
3 tablespoon flour
2-3 cloves minced garlic
.25 teaspoon oregano
.25 teaspoon pepper
2 teaspoon siracha sauce- optional
2 tablespoon brown or Dijon mustard
.5 cups plant milk
Melt Butter and stir in flour. Stir in milk and seasonings. Bring to a boil. The cool.
Sauerkraut Ingredients:
2 crumbled cooked sausage patties- optional
2-pound bag sauerkraut, Squeeze out liquid. Chop sauerkraut.
Breading Ingredients:
2-3 cups of Vegan breadcrumbs, you may need to make your own or use panko which needs put in a food processor to make them finer in texture.
.5 cup Flour- you may need more.
4 tablespoons Flax Meal- turn into a flax egg by adding 12 tablespoons of water to the meal. Let set until thickened, about 10 minutes.
Frying
Several cups of oil so it will be at least 2 inches deep in the saucepan you will be using to fry in.
Mix cooled cream sauce sauerkraut and sausage.
Chill for about 1 hour. Longer is ok too.
Then form 1” compacted balls and roll them in flour. If layering the sauerkraut balls separate layers with parchment paper.
Chill for about 1 hour. Longer is fine.
Breading process:
Roll balls in flour and shake off extra.
Dip in flax egg and shake off extra.
Roll in breadcrumbs.
They can be frozen at this point and fried in the future.
Fry until golden brown.
Note- if you froze the breaded balls, thaw at least 15-20 minutes before frying to ensure the centers get hot. You may still need to plan on baking them at 350F until the centers are hot.
Sauerkraut Balls #shorts
Sauerkraut Balls Ing:
2 T unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped ham (use a food processor for best results)
1/2 t garlic powder
2 T all purpose flour
14 ounce can of sauerkraut, well drained, reserve juice
1/4 cup reserved sauerkraut juice
2 T dried parsley flakes
dash Worcestershire sauce
To bread the sauerkraut balls:
1/2 cup all purpose flour
1 large egg + 2 TBSP water
To make sauerkraut balls
In large skillet, melt butter. Add onion and cook over med heat until onions are browned (about 6 to 8 minutes).
Stir in ham and garlic powder.
Add in 2 TBSP flour and stir and cook for about 1 minute.
Add drained sauerkraut, sauerkraut juice, dried parsley, and Worcestershire sauce. Stir and cook until mixture becomes a thick paste.
Remove sauerkraut/ham mixture to bowl, cover with plastic wrap, and chill. Mixture needs to be completely cooled before proceeding to next step. (About 2 to 4 hours or overnight).
Once sauerkraut/ham mixture is completely cold, form into 1 balls. This is easy to do with a small cookie scoop. Mixture should be putty like and hold it's shape while cold. Continue with remaining sauerkraut/ham mixture and pop in refrigerator for about 10 minutes, while you set up breading station.
Set up a breading station. Put flour in a shallow bowl. Whisk egg with water in a shallow bowl, Put seasoned breadcrumbs in shallow bowl or paper plate.
Bread the sauerkraut balls by rolling in flour, next egg, and then breadcrumbs. Set each breaded sauerkraut ball on sheet pan or plate.
Heat about 1 of oil in a large skillet. Fry sauerkraut balls, turning to brown all sides, until golden brown.
Serve sauerkraut balls warm.
This recipe is from Renee’s Kitchen Adventure if you would like to check her out and read up on a little history of the sauerkraut balls. She also shares a wonderful Russian dressing to dip the sauerkraut balls in and it’s amazing
Sauerkraut Balls
An easy appetizer great for any gathering.
Donna uses Italian sausage, but you can adapt with any pork sausage or even corned beef.
#sauerkrautballs #superbowlappertizers #gamedayappetizer #easyappetizers #newyear2022
Ingredients:
1 can or 16 ounces, drained, chopped sauerkraut
½ pound bulk Italian sausage
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon yellow mustard
6 ounces softened cream cheese
1 tablespoon bread crumbs
2 tablespoons Italian flat leaf parsley
1 teaspoon marjoram
Breading station:
1 cup flour mixed with salt, pepper, cayenne pepper and paprika to taste
1 egg beaten with ¼ cup milk
2 cups seasoned bread crumbs
Directions:
In a large saute pan, add 2 tablespoons of olive oil over medium heat. Add the sausage and onion and cook for 7-8 minutes or until the onion is translucent and the sausage is no longer pink. Add the minced garlic and saute for an additional minute. Remove from heat, drain the fat and cool.
Preheat oven to 350F
In a medium bowl, combine the sauerkraut, cooled sausage and onion. Add the mustard, cream cheese, bread crumbs, mustard and herbs. Salt and pepper to taste.
Form into one inch balls.
Set up a breading station. In separate bowls place seasoned flour (paprika, cayenne, salt and pepper to taste), one egg beaten with milk and seasoned bread crumbs.
Dip the sauerkraut balls in the flour, then the egg and finally roll in the bread crumbs. Place on a parchment lined baking sheet.
Spray the tops with a mist of olive oil or cooking spray. Bake in a 350F oven for 20 minutes or until golden brown.
Serve immediately with your favorite dipping sauce.
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