Sauerkraut Balls
I mix all of the ingredients together and let sit for several hours in the refrigerator to "meld" the flavors. Cooking time varies depending on the size of the balls. I like the small
- Preparing Time: 1 hour
- Total Time: 2 hours
- Served Person: 2.5
superbowl
fourth of july
fry
hors doeuvres
appetizers
sauerkraut
american
superbowl
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 2 tablespoons bread crumbs
- 1/3 cup onions chopped
- 14 ounces sauerkraut chopped and drained
- 8 ounce sausage ground ground package
- 3 ounce cream cheese
- 2 tablespoons parsley fresh, snipped
- 2 each eggs beaten w/ 1/4 cup milk
- Carbohydrate 31.4466782799413 g
- Cholesterol 883.422 mg
- Fat 32.5383690944373 g
- Fiber 5.98986188538495 g
- Protein 31.9974811138427 g
- Saturated Fat 12.9865891919824 g
- Serving Size 1 1 Dozen (535g)
- Sodium 1756.00098040293 mg
- Sugar 25.4568163945564 g
- Trans Fat 5.21482553896694 g
- Calories 541 calories
? Servings - 30 Balls 60 Balls Brown sausage and chopped onion, and drain. Mix next seven ingredients together; add sausage and onion to this mixture and roll into small balls. Roll balls in flour, then in beaten egg mixture, and then in bread crumbs. Refrigerate 15 minutes or longer. Fry in deep fat and drain on paper toweling. Serve warm or at room temperature. May be frozen and warmed in the oven. Variation: Add a tablespoon of Caraway Seeds
