Grandma Warfel's Sauerkraut Balls
Introduction
A crispy fried meatball, filled with cream cheese and sausage. Tasty and rich, this is Grandma's recipe made lighter.
Ingredients
3 pounds of pork sausage
1 cup of onions, chopped
4 pounds sauerkraut, drained and chopped
1/2 cup plain dry bread crumbs
2 (8 oz) packages Neufchatel cheese
3 Tbs. parsley
2 tsp dry mustard
1 tsp. garlic powder (or more to taste)
1 tsp. Tony Chachere's Creole Seasoning (or seasoned salt for milder flavor)
1 cup of flour
1 cup of skim milk
pepper (black or red) to taste
For coating:
2 1/2 cups flour
2 1/2 cups of bread crumbs
4 eggs beaten with a 2 tbs. water
Peanut Oil for frying
1 cup of onions, chopped
4 pounds sauerkraut, drained and chopped
1/2 cup plain dry bread crumbs
2 (8 oz) packages Neufchatel cheese
3 Tbs. parsley
2 tsp dry mustard
1 tsp. garlic powder (or more to taste)
1 tsp. Tony Chachere's Creole Seasoning (or seasoned salt for milder flavor)
1 cup of flour
1 cup of skim milk
pepper (black or red) to taste
For coating:
2 1/2 cups flour
2 1/2 cups of bread crumbs
4 eggs beaten with a 2 tbs. water
Peanut Oil for frying
Directions
Brown sausage with onions and drain well. Add rest of ingredients and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in flour, then egg mixture, and coat with bread crumbs. Fry for 3 minutes or until browned and hot through.
Makes 11 dozen, 1 inch balls. Balls can be reheated on a cookie sheet at 375 degrees for 10 minutes, or microwaved for 30 seconds. Serve with a BBQ sauce for dipping, if desired.
Makes 11 dozen, 1 inch balls. Balls can be reheated on a cookie sheet at 375 degrees for 10 minutes, or microwaved for 30 seconds. Serve with a BBQ sauce for dipping, if desired.
Number of Servings: 132
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