SAUERKRAUT BALLS WITH POLISH SAUSAGE AND CORNED BEEF
My family has an annual Oktoberfest party where everyone brings a German dish to pass. I made this and all of the "balls" were gone. This recipe makes about 60 yummy fried sauerkraut balls, depending on the size of the balls. My thanks to NC State Trooper for the original recipe with my alterations.
Provided by mama noah
Categories Pork
Time 1h
Yield 50-60 balls, 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
- In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
- Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
- Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
- In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
- Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
- Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.
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Jeno Jrmfjf
[email protected]I'm not sure what went wrong, but my sauerkraut balls turned out really bland. I think I might have forgotten to add the salt.
Marion Patterson
[email protected]These sauerkraut balls were a fun and unique appetizer. I loved the combination of flavors and textures.
Zain Thabl
[email protected]I thought these sauerkraut balls were just okay. They weren't bad, but they weren't anything special either.
Royal Prince
[email protected]These sauerkraut balls were so easy to make, and they were a hit at my potluck. I'll definitely be making them again.
Zamu Kayonde
[email protected]I'm not a big fan of sauerkraut, but I actually really enjoyed these sauerkraut balls. The sausage and corned beef helped to balance out the sourness of the sauerkraut.
shudii kajuu
[email protected]These sauerkraut balls were a bit dry. I think I'll try adding some more moisture next time, maybe some shredded cabbage or grated carrots.
Salahuddin Tanha
[email protected]I had some leftover sauerkraut and corned beef, so I decided to try this recipe. I'm so glad I did! These sauerkraut balls were amazing.
Sinha islam sin
[email protected]These sauerkraut balls were a bit too salty for my taste. I think I'll try using less salt next time.
Abdul Khalique
[email protected]I wasn't sure what to expect from these sauerkraut balls, but I was pleasantly surprised. They were really tasty, and I loved the crispy texture.
arian mahin
[email protected]These were delicious! The sauerkraut added a nice tangy flavor to the balls, and the sausage and corned beef gave them a hearty texture.
Dawn East
[email protected]I've made these sauerkraut balls a few times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Louis Agenbag
[email protected]These sauerkraut balls were a hit at my last party! Everyone loved the unique flavor combination of the sauerkraut, sausage, and corned beef.