Sausage-Sauerkraut Balls
These two-bite, crispy fried sausage balls are a popular snack in northeast Ohio. They’re made from a combination of bulk sausage, briny sauerkraut, and cream cheese.
Keywords
- Side Dishes
- Vegetables
- Pork
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Dutch oven
- Nonstick skillet
- Baking sheet
- Parchment paper
- Freezer
- Stove
- Mixing bowl
- Dish
- Plate
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 pound bulk pork breakfast sausage
- 1 onion, chopped fine
- 1 teaspoon caraway seeds
- 1 teaspoon ground fennel
- 3 tablespoons plus 1 cup all-purpose flour
- 2 cups sauerkraut, drained and chopped coarse
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- Salt
- pepper
- 1 large egg, lightly beaten, plus 3 large eggs
- 1/4 cup minced fresh chives
- 3 cups fresh bread crumbs
- 2 quarts peanut or vegetable oil
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