Snack that goes perfect with beer and sports. Deep fried sauerkraut balls made from sauerkraut, pork sausage, cream cheese and bread crumbs. Drain the sauerkraut and brown the pork sausage and then add bread crumbs with cream cheese to hand mix. When mixture holds together when squeezed you can form golf ball size balls. What is nice the sauerkraut balls can be made a day ahead because the balls need to be chilled before deep frying. Easy to make and serve to guests.
My son has been asking for these after he had them at a Sports Bar years ago. I finally stumbled over a few recipes that he thought was like what he ate. This is the recipe that he enjoys and seems to be more of a regional recipe in Northern Ohio. You can substitute ground ham or canned spam in the recipe.
- 1 can (15 1/2 ounce) sauerkraut drained
- 3/4 pound mild sausage
- 2 ounces creamed cheese
- 1/2 cup bread crumbs
- 1 cup flour
- 2 eggs beaten
- 1 cup bread crumbs
- oil for deep frying
Drain sauerkraut and squeeze out all liquid and put in large bowl. Brown sausage in skillet and drain fat. Add sausage to the sauerkraut and add cream cheese. Mix well so the cheese is coating all and add 1/2 cup bread crumbs. Mix by hand and form balls the size of golf balls. The sauerkraut balls need to be chilled at least 1 hour before frying. The balls can be made a day before be for frying.
Heat oil to 375 degrees in a fryer. Beat eggs in a blender to make sure egg is completely blended. In two separate bowls place crumbs in one and flour in another. Dip balls first in flour then in egg and last in crumbs. Roll all the balls in breading first and then fry them for about 2 minutes to brown. Turn the balls half way through to brown on all sides. Drain on paper towels. If serving right away microwave the balls for a minute because they will be still cold inside. Serve with dipping sauce.
Mix 1/2 cup sweet chili sauce and 1/2 teaspoon horseradish.