Monday, December 15, 2008

Sauerkraut Balls

Don't you just love how recipes travel? They get passed from family member to family member to friends to more friends and on and on. Denny passed this one to me and now I'm happy to pass it on to you! How fun is that? Now, before you go jumping to conclusions with your possibly preconceived notions about sauerkraut, just give it a chance. Rinsing the sauerkraut and finely chopping it changes everything. Trust me, you'll love it!

Ok, this recipe comes from Rick's best friend Karen's mother Sonia.
Very addictive.

1 cup pork sausage (8 oz.)
1/4 cup minced onion
1 (1lb.) can sauerkraut, rinsed, drained and snipped into fine shreds
2 tbsp. fine breadcrumbs
1 (3 oz.) pkg. cream cheese, softened
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp pepper
1/4 cup flour
2 eggs
1/4 cup milk
1/4 cup fine dry bread crumbs
Salad oil

In large fry pan, crumble and cook sausage and onion until lightly browned; drain excess fat. Mix in next 6 ingredients. Refrigerate until cool. Shape mixture into small (melon baller size) balls (about 40) and coat with flour. Combine eggs and milk. Dip floured balls into egg mixture, then in remaining bread crumbs. Cook in hot oil (375 degrees) about 1 1/2 inches deep until golden brown, or 2-3 min. Serve hot. Keep warm in chafing dish over warmer.

The first time I made these, I immediately LOVED them, but I was dying to dip them into some sort of accompanying sauce. So, I tried a few different things. Pizza sauce, honey mustard, BBQ sauce, ketchup, cocktail sauce, duck sauce, even teryaki sauce. To be honest, I thought all of the sauces worked pretty well. I decided that the sweeter sauces were the ones I liked best. Maybe it's because I have an insatiable sweet tooth, or maybe it's because I've always love the combination of sweet and savory. The mustard is a key flavor, so I'm guessing that's why the honey mustard worked well. Try a few different sauces and let me know which ones you like best!

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