Sauerkraut Sausage Balls

Sauerkraut Sausage Balls
  • 1 pound spicy ground pork sausage
  • 1 onion, diced
  • 1 (2 ounce) package dried beef, shredded
  • 1 (16 ounce) can sauerkraut, drained and minced
  • 1 teaspoon prepared mustard
  • 1 tablespoon dried parsley
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon garlic salt
  • 2 quarts oil for frying
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups milk
  • 1 egg, lightly beaten
  • 2 cups seasoned bread crumbs


  1. Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl.
  2. Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
  5. Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
  6. In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.

05/05/2018
Sauerkraut Sausage Balls, recipe PT15M PT1H 5 455 calories

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