Sauerkraut-Balls-with-Creamy-Mustard
Sauerkraut Balls with Creamy Mustard Dipping Sauce
This Midwestern appetizer plays the tanginess of sauerkraut against mild cream cheese and hearty pork sausage, all within a crisp, golden fried shell.
Sauerkraut-Balls-with-Creamy-Mustard
Sauerkraut Balls with Creamy Mustard Dipping Sauce
This Midwestern appetizer plays the tanginess of sauerkraut against mild cream cheese and hearty pork sausage, all within a crisp, golden fried shell.
Servings Prep Time
6servings 25minutes
Cook Time
10minutes
Servings Prep Time
6servings 25minutes
Cook Time
10minutes
Ingredients
Creamy Mustard Dipping Sauce
Instructions
Sauerkraut Balls
  1. In a large skillet over medium heat, cook the sausage and onion until the meat has browned. Throw the garlic in during the last minute.
  2. Drain the sausage of excess fat, then transfer to a mixing bowl.
  3. Add the sauerkraut, breadcrumbs, cream cheese, parsley, caraway seeds, and mustard. Mix well.
  4. If it's not too soft, form into balls. If it is a bit soft, just refrigerate it for 30 minutes to an hour.
  5. Set up the dredging station, starting with about 1/3 cup flour in one bowl, the beaten eggs in a middle bowl, then about 1/3 cup breadcrumbs in a final bowl. Preheat your oil to 360 F.
  6. Working in batches, dip the balls in flour, then egg, then the breadcrumbs. Fry until golden brown, about 2 to 3 minutes.
  7. Serve right away or keep warm in an oven heated to 200 F.
Creamy Mustard Dipping Sauce
  1. Stir together all ingredients. Serve immediately or cover and chill for a day.
Recipe Notes